Tomato gazpacho, cubes of strong Provolone Valpadana P.D.O. and hard-boiled eggs

for 2 people – difficulty: easy – preparation time: 10 minutes


2 Eggs
3 Coppery tomatoes
1 Friggitello pepper
Oil, salt and pepper
80 g Provolone Valpadana PDO strong
30 g Stale bread crumb


Boil the eggs for 12 minutes in boiling water. Cool them in cold water and shell them. Cut in half and set aside.
Blend the coppery tomatoes with oil, salt, pepper, the friggitello pepper and the bread crumb. If necessary, filter everything.
Cut the strong Provolone Valpadana PDO into cubes and prepare to serve: place the gazpacho on the bottom of the plate, the cubes of strong Provolone Valpadana PDO and lastly the hard-boiled eggs.
Finish with a generous serving of extra virgin olive oil.


Chef’s tip: You can enhance your gazpacho in many ways, for example add a few cubes of watermelon or a few raspberries while blending the tomato, you’ll see how good it is!