Timbale with peppers and wild fennel

Serve 6

Butter six molds and line them with the ham. Meanwhile, in a bowl using a whisk, beat the eggs, add the fresh cream, the pepper sauce, the grated parmigiano and the chopped parsley. Season with a pinch of pepper and mix well, divide it into the 6 molds. Bake at 180˚C for about 30 minutes. In a pan heat the fennel sauce and distribute it on the plates; turn the peppers timbales over  and place them on top of the sauce, serve immediately.

Utilizzare Prosciutto cotto riportante in etichetta la dicitura senza glutine.