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

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


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


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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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

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