For the filling, step n. 3
150 g of cooked prosciutto (one intact piece)
2 hard-boiled eggs
1 jar of creamy cheese spread
1 hand's worth of green onion
onion in flakes
1 tablespoon of grated lemon zest
salt and black pepper to taste
For the filling, step n. 3
150 g of cooked prosciutto (one intact piece)
2 hard-boiled eggs
1 jar of creamy cheese spread
1 hand's worth of green onion
onion in flakes
1 tablespoon of grated lemon zest
salt and black pepper to taste
For the filling, step n
3 - Chop the prosciutto well
Peel the eggs and cut them in half
Sift the yolks through a strainer and chop the whites
Add the prosciutto together with the mayonnaise
Cut the green onion into rings and add it to the filling along with the minced garlic, lemon zest, salt, and black pepper
Next, place it on top of the third layer of tart and then cover with the fourth layer
Wrap in aluminum foil and refrigerate
To decorate, beat the ricotta well (if it's too hard, add a little milk) and add the chopped herbs
Season to taste with salt
Cover the tart with this mixture and decorate with olives, egg slices, radish, prosciutto rolls, salami, and lettuce leaves
