Page 8 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

8 organic eggs 4 slices prosciutto 40 g butter 4 sliced country bread 4 bones with marrow Cardoons (fresh or preserved) 1 clove garlic 1 cube chicken stock Salt and pepper

Our Terre de l’Alpe selection:

organic eggs, prosciutto.

Boiled eggs,

bread fingers with salted butter, prosciutto, cardoons and marrow

Peel and cool the cardoons in water with lemon and salt. Cook the bones and marrows in the chicken stock for about 10 min. Toast the bread, butter it, add the prosciutto and cut into fingers.

Coat the cardoons in butter with garlic.

Serve 2 eggs in an eggcup, 1 bone and marrow, the bread fingers and the cardoons.

SHE225-Livret recette 2010 GB vecto.indd 8 19/10/10