In this recipe we find three Tuscan products: from the delicate taste of Prosciutto Toscano PDO, to the piquant flavor of Pecorino Toscano PDO. The olive oil is the Toscano PGI.

INGREDIENTS

• 8 small prepared pancakes or crepes
• 1 lb of Prosciutto Toscano PDO sliced very finely
• 3.5 oz of fresh Pecorino Toscano PDO
• extra virgin Olive Oil Toscano PGI
• 1 cup of peeled tomatoes, drained and chopped
• 1 Tbs aged Pecorino Toscano PDO, grated
• 2 Tbs fresh rosemary, chopped
• pepper to taste
• butter as needed

PREPARATION:

Cut the fresh Pecorino into cubes and season with a drizzle of extra-virgin olive oil and pepper. Fill the pancakes with Prosciutto Toscano PDO, chopped drained tomatoes and cubes of Pecorino Toscano PDO. Fold the pancakes and cook au gratin (to brown) in the oven preheated to 375°F degrees, with grated cheese and butter. Serve with the remaining julienned Prosciutto Toscano PDO, which has been sautéed in a frying pan, with rosemary as a garnish.