Method
1
Whisk the milk and eggs with a fork, and add salt.
2
Heat a frying pan, add butter and oil. Meanwhile soak each slice of panettone into the egg mix, shake off excess egg mix and cook on a low heat for 3-4 minutes, turn and keep cooking for another 3-4 minutes, add the grated provolone cheese onto the panettone, place a lid on top of your frying pan and let it sit for 2 minutes turning the heat off, wait till cheese is melted.
3
Serve on a plate and garnish with Prosciutto di Parma and a drizzle of honey.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
2 Thick slices of Panettone Classico, Chef Luca Ciano
40 g Prosciutto di Parma, thinly sliced
20 g Provolone Valpadano PDO, thinly sliced or grated
60 ml Milk
2 ml Large eggs
1 Pinch of sea salt
10 g Unsalted butter
10 ml Extra virgin olive oil
Honey to garnish
Ingredients
2 Thick slices of Panettone Classico, Chef Luca Ciano
40 g Prosciutto di Parma, thinly sliced
20 g Provolone Valpadano PDO, thinly sliced or grated
60 ml Milk
2 ml Large eggs
1 Pinch of sea salt
10 g Unsalted butter
10 ml Extra virgin olive oil
Honey to garnish
