Ingredients Main Dish

• 2 medium zucchini
• 2 medium yellow squash
• 4 long Italian eggplants
• 3 carrots
• 10 slices Fratelli Beretta Imported Prosciutto Cotto, cut in 3 sections across.
• 4 eggs
• 1 cup heavy cream or half & half
• 1/4 cup Parmigiana Reggiano, grated
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 350°F.
2. In a medium bowl, mix cream, eggs, nutmeg, parmesan, salt, and pepper; set aside.
3. Wash and cut all the vegetables with a slicer or knife into 1/8″ thick strips. It’s important that the strips of vegetables
4. and Fratelli Beretta Prosciutto Cotto are roughly the same height, if needed trim any edges that are too high. Season with salt and pepper.
5. On a flat surface (cutting board or dish), start rolling the vegetables and Fratelli Beretta Prosciutto Cotto one strip at a time in a tight spiral alternating the different vegetable and prosciutto, until the diameter is about 9”. Carefully slide the spiral into the crust-lined tart pan, pour over egg mixture making sure to get into all to grooves of the spiral.
6. Bake 35 to 45 minutes and golden brown. Let stand 5 to 10 minutes before serving.

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Ingredients Crust

• 2 cups all-purpose flour
• 1/4 teaspoons Salt
• 2/3 cup cold butter
• 4 to 5 tablespoon cold water

Instructions

1. In a bowl, combine flour salt and butter, with a pastry blender or fork cut in butter until coarse meal forms.
2. Add iced water, 1 tablespoon at a time, until dough forms a ball.
3. If the pastry crust is being made in advance at this point wrap in plastic and refrigerate.
4. Roll out dough on lightly flour surface about 12” round to fit a 9” tart pan.
5. Place crust centered over the pan, pressing evenly into the bottom and sides of tart pan.
6. Trim crust round the edge of the pan. Pie crust is now ready to fill.