- 100 g Sweet Gorgonzola
- 1 shallot
- Chive to taste
- 200 g champignon mushrooms
- 40 g cooked ham
- 2 leaves Treviso radicchio
- 8 eggs
- 2 courgettes
- 1 spoon fresh double cream
- 1 twig fresh mint
- 3 walnuts
- Garlic to taste
- A knob of butter
- Salt, pepper, thyme to taste
Second Course
DIFFICULTY