8 slices Prosciutto meat placing 2 slices crosswise on top of each other and carefully put 4 egg yolks one egg yolk in the middle of the Prosciutto slices and wrap it with the Prosciutto slices as carefully as possible.
4 hearts of artichoke cook, cut finely and marinate with 100 ml Prima Soremitura Olive Oil
Arrange on a plate together with the 300 g concassée of tomatoes as well as 150 g fresh goat cheese
100 g Vorarlberger hard cheese grated, sprinkle over the "ravioli", drizzle with 4 tsp. Prima Soremitura Olive Oil and generously spray Tomato Vinegar over it.
Concassée of tomatoes:
300 g potatoes, peeled, deseeded give into a blender and purée carefully. Season to taste with 1 dash salt and pepper, fresh ground and 4 tbsp. Tomato Vinegar
serves 4
