Tomino scottato in padella con speck e scalogno


Wrap the cheeses in the slices of speck, vertically and then horizontally; finely slice the scallion.
Heat a large non-stick pan, sear the cheeses on a low heat so that the prosciutto turns slightly golden while the inside of the cheese becomes soft and runny.
Arrange the hot cheeses on a plate; gently fry the scallion and sage leaves in the same pan, adding the oil so that they become crunchy; pour over the cheeses and enjoy immediately.