Croque Nonna Recipe
rustic toast | cotto ham | taleggio fonduta | fontina | sunny egg | crispy smashed rosemary potatoes
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Ingredients
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Rustic Toast
Crispy Smashed Rosemary Potatoes
Fonduta
Other Ingredients
Method
Preparation of Crispy Smashed Rosemary Potatoes
- 1
- 2
Smash the Potatoes
Drain the potatoes and let them cool slightly. Preheat the oven to 220°C (425°F). On a baking sheet, place the potatoes and gently smash each one with the bottom of a cup.
- 3
Preparation of Fonduta
- 4
Melt the Cheeses
In a saucepan over low heat, combine the Taleggio and Fontina cheese with heavy cream. Stir gently until the cheeses are melted and the mixture is smooth.
- 5
Season the Fonduta
Add a pinch of nutmeg to the melted cheese mixture and stir well. Keep warm while you prepare the rest of the dish.
Preparation of Rustic Toast
- 6
Toast the Bread
Brush each slice of sourdough bread with olive oil and rub with the garlic clove. Toast in a skillet over medium heat until golden brown on both sides.
- 7
Layer the Ingredients
Place a slice of cotto ham on each piece of toasted bread, then spoon the warm fonduta over the ham.
Cooking the Eggs
- 8