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Asparagus with Fiocchetto 
Eggs & croutons



San Carlo’s Fiocchetto(slices) 

Extra Virgin olive oil


Bread croutons

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  • Put the asparagus in boiling water for a few minutes;


  • Once cooled, wrap them in slices of San Carlo’s Fiocchetto;


  • Put it again in a frying pan with some extra virgin olive oil;


  • In the same pan, cook the sunny-side up eggs;

  • Place the eggs and the asparagus on top of the warm bread croutons. 

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