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Guttiau Bread Lasagna with Rovagnati Prosciutto Cotto


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Ingredients

Scale
  • 10 Pieces of Guttiau bread
  • 1 cup of flour
  • 9 oz of Rovagnati Prosciutto cotto
  • 2 glasses of olive oil
  • Grated cheese
  • 3 cherry tomatoes
  • Fresh basil
  • Salt

Instructions

  1. Put flour and olive oil in a big bowl. While mixing them together with a whip, slowly add hot water to have a smooth cream with the same texture of besciamella. Add salt.
  2. Cut cherry tomatoes in very thin slices
  3. In a baked bowl, start to create the lasagna by alternating layers of besciamella with layers of guttiau bread, tomato slices and Rovagnati Prosciutto cotto. The last layer should have besciamella.
  4. Add a sprinkle of grated cheese and a little bit of oil.
  5. Put everything in the hoven. Cooking time may vary in relation to how big is the baked bowl.
  6. Finally decorate with few tomato cubes and basil.
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