Speck and Toma Piemontese Toast
4
slices of bread
100
g of Toma Longo
2
Eggs
1/2
glass of milk
20
g of butter
50
g of walnuts
80
g of speck
2
eggs
1
bunch of sage
Extra virgin olive oil, salt and rosemary to taste
La preparazione della ricetta
1
Cut the cheese into thin slices and coarsely chop the walnuts. Cut the bread slices in half and make 4 sandwiches, filling them with the cheese, sliced speck and chopped walnuts.
2
In a bowl, beat the eggs with the milk, a pinch of salt and pepper. Dip the sandwiches in the prepared mixture, a few seconds per side. Heat the butter with a drizzle of oil and the sage leaves in a non-stick pan. Brown the sandwiches on both sides until golden.
