Muffins made with Provolone Valpadana DOP, sweet peas and cooked ham

Muffins made with Provolone Valpadana DOP, sweet peas and cooked ham

Ingredients

Portion: 4 people

  • 250 g 00 flour
  • 1 sachet of yeast
  • 190 ml of milk
  • 2 eggs
  • 2 g of salt

 

  • 70 ml of seed oil
  • 100 g of cooked ham in a single slice
  • 200 g fresh spring peas
  • 180 g mild Provolone Valpadana DOP
  • Fresh thyme

Instructions

Dice the cooked ham and the mild Provolone Valpadana. Shell the peas and blanch them in salted water for 5 minutes, drain and set aside. Pour the flour, yeast and salt in a bowl, stir and set aside. Beat the eggs in another bowl, then add the milk and oil, stirring carefully.

Pour the liquid ingredients into the dry ingredients, working with a hand whisk to mix well, then incorporate the cooked ham, peas and Provolone Valpadana. Add the small leaves of 3 springs of thyme, mix and pour the mixture into a 12 muffin mould covered with paper cups. Bake at 180° for about 20 minutes. Remove from the oven, remove the muffins from the mould and let them cool on a grill. Serve them warm.

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