INGREDIENTS
125 gs
ciabatta bread mix
4
eggs
4 slices
prosciutto
100 gs
ricotta
1 clove
garlic
1 serving
lemon zest
50 gs
fontina
1 oz
m zarella ½ ball
1/2
basil a bunch
1 leaf
dressed baby salad to serve
1
egg yolk
125 gs
clarified butter
2 tbsps
frank's hot sauce