This sandwich was my grandfather’s favorite sandwich for merenda, the midmorning snack. My grandmother would use the prosciutto scraps with bits and pieces of fat, and when there was no prosciutto, she would use pancetta.
Recipe information
Yield
makes 2 sandwiches
Ingredients
3 tablespoons extra-virgin olive oil
1 bunch scallions, cut into 1-inch pieces
2 ounces prosciutto, sliced, cut into thick shreds
4 large eggs
1/2 teaspoon kosher salt
Freshly ground black pepper
2 crusty rolls, lightly toasted
Preparation
Step 1
Heat the oil in a large skillet over medium heat. Scatter in the scallions, and let cook until softened, about 8 minutes. Add the prosciutto, and cook until crisp around the edges, about 1 to 2 minutes.
Step 2
Beat the eggs with the salt, pour into the skillet, and cook until just set but still a little wet, about 2 minutes. Remove the skillet from heat, and season eggs with freshly ground black pepper. Serve on the toasted rolls.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
