PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 120 ml (1/2 cup) Stefano’s olive oil
  • ½ thinly sliced onion
  • 80 g halved cherry tomatoes
  • 100 g peas, fresh or frozen
  • 100 g diced prosciutto cotto ham
  • 100 g sharp pecorino diced
  • 6 eggs
  • 400 g cooked fusilli
  • 2 tbsp. chopped parsley
  • 70 g taste
  • grated Parmesan
  • Salt and pepper to

PREPARATION:

  • In a cast iron pan or 28cm Julienne sauté pan, heat 4 tbsp. of olive oil and brown onion.
  • Add cherry tomatoes and peas.
  • Sauté for 5 minutes before adding the ham. Cook for an additional 2 minutes, making sure that the ham doesn’t dry out. Let the mixture cool. Season with salt and pepper.
  • Remove the pan from the heat and let cool the ham and vegetable mixture.
  • In a large bowl, beat the eggs. Add the cheeses, parsley and pasta and mix well.
  • Heat the remaining oil in a large frying pan.
  • In the meantime, incorporate the vegetables into the egg mixture.
  • Pour the mixture into the pan and cook until the bottom side is crisped up and the liquid has set. Flip over, using a large plate, and brown the other side.

Enjoy your meal!