‘Torta Salata’ with Prosciutto Cotto, Ricotta & Asparagus - Chef Luca Ciano

Ingredients

• 100 g Puopolo Smallgoods Prosciutto Cotto, roughly sliced
• 2 tbsp 'Chef Luca Ciano’ Extra Virgin Olive Oil
• 1 small red onion, thinly sliced
• 1 garlic clove, finely chopped
• 1 bunch of asparagus, tips cut in half lengthwise, stem cut into think slices
• 3 eggs
• 100 ml heavy cream
• 30 ml fresh milk
• 30 g Parmigiano Reggiano, grated
• Salt
• pepper
• 20 g unsalted butter, room temperature
• 3 sheets puff pastry
• 100 g Vanella Cheese Ricotta
• 1 g saffron
• 10 basil leaves