Speck frittatine
Those little frittata are a super quick and chic appetizers that just enlighten the wonderful flavour of San Lorenzo’s Speck.
Serves 3-4
4 eggs
Salt and pepper
Butter
100 g of Speck del Trentino San Lorenzo
Blanched asparagus
Few drops of Aceto Balsamico di Modena San Lorenzo
Beat the eggs altogether with salt and pepper.
In a small non stick pan, melt a little nob of butter, and add enough eggs to cover the bottom. Let it cook for a few minutes, then turn it and cook it on the other side. Reserve, and continue cooking the rest of the eggs in the same way.
Lay on each frittatina a few slice of speck and few asparagus. Roll it and sprinkle it with few drops of balsamic vinegar.
