Ingredients

• 6 tigelle
• 200 g raw ham
• 50 g Emmental cheese
• 50 g red radicchio
• 50 g lettuce
• olive oil
• balsamic vinegar
• salt

For the recipe of the tigelle with three flavors, reduce the Emmental fillets, subdividing the proceeds between the 6 tigelle; place them on the plate and bake in a hot oven until the cheese is melted. Clean the radicchio and the salad, wash them, drain them carefully and cut them into thin strips.
Collect the vegetables in a bowl and season with 3 tablespoons of oil, half a teaspoon of balsamic vinegar and salt. Divide the salad so seasoned, placing it in the center of 6 flat plates. Put the 6 tigelle, warm and crunchy, with their emmental melted covering on the six small piles of salad. Surround them with some ham rosettes. Serve immediately, before the cheese cools.

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