Ingredients for 4 people

• 8 small pancakes
• 400 g of Prosciutto Toscano PDO, sliced very finely
• 100 g of fresh Pecorino Toscano PDO
• extra-virgin olive Oil Toscano PGI and pepper to taste
• butter as needed
• 1 tbsp of mature Pecorino Toscano PDO, grated

Proceeding

Prepare small pancakes with flour, eggs, milk and a pinch of salt. Cut the fresh pecorino into cubes and season it with a drizzle of extra-virgin olive oil and pepper. Fill the pancakes with the Prosciutto Toscano and cubes of pecorino. Fold the pancakes and cook au gratin in the oven preheated to 200°C, with grated cheese and butter. Serve with julienned Prosciutto Toscano, sautéed in a frying-pan with rosemary.