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Bun with Vegetable Sauce, Pecorino Cheese, Prosciutto and Eggplant in Oil Bun with Vegetable Sauce, Pecorino Cheese, Prosciutto and Eggplant in Oil

From our kitchen

Bun with Vegetable Sauce, Pecorino Cheese, Prosciutto and Eggplant in Oil

Prep
10 min
Cook
5 min
Makes
for 1 person
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Cut the bun in half, then heat it in a non-stick skillet for a few minutes until it’s slightly toasted.
  2. Spread the vegetable sauce on the bottom half of the bun. Begin layering: start with a handful of lamb’s lettuce, followed by thin slices of Pecorino cheese, 4 slices of Prosciutto, an equal number of eggplant in oil, and finally, thinly sliced cherry tomatoes.
  3. Close the bun and serve.
Read more about this recipe
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.

Our bun with vegetable sauce, pecorino cheese, Prosciutto Toscano DOP and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.

A distinct identity, an unmistakable flavor, and a fundamental task: the bun is as beautiful to look at as it is delicious to eat. But beneath its soft, golden exterior lies an important hidden quality: the ability to hold its shape and texture even when loaded with layers of toppings and sauces. It is not uncommon to find it already cut in half, ready to help us make perfect burgers. Sweet and ultra-soft, with a gently amber color as if it had been toasted by the sun, the bun’s origin—like many gastronomic legends—is shrouded in mystery. But whether it originated in the kitchen of an Oklahoma restaurant or in a fast food chain in the heart of Kansas doesn't matter much after all. What matters is the path that led it to be an undisputed icon, both in form and flavor.

Our bun with vegetable sauce, pecorino cheese, Prosciutto, and eggplant in oil is super easy to prepare. It’s quick, colorful, and captures the essence of homemade goodness with the indulgence of a restaurant-worthy burger. Enjoy it solo or with sides, in solitude or with friends—it’s bound to bring a little magic to even the most ordinary day.




  

Preparation time: 10 minutes
Cooking time: 5 minutes

Servings: for 1 person

Ingredients

1 hamburger bun
Semi-aged Pecorino by Emilia Food Love
sliced Prosciutto di Siena by Toscana Food Love
Grilled Eggplant in oil by Emilia Food Love
Vegetable Sauce by Emilia Food Love
2 fresh cherry tomatoes
Fresh lamb's lettuce

Method

  1. Cut the bun in half, then heat it in a non-stick skillet for a few minutes until it’s slightly toasted.

  2. Spread the vegetable sauce on the bottom half of the bun. Begin layering: start with a handful of lamb’s lettuce, followed by thin slices of Pecorino cheese, 4 slices of Prosciutto, an equal number of eggplant in oil, and finally, thinly sliced cherry tomatoes.

  3. Close the bun and serve.

Tip
For a bolder flavor, swap the semi-aged Pecorino for the aged Pecorino by Emilia Food Love. And for an extra “festive” touch, try this recipe with the Emilia Food Love Tomato and Vegetable Sauce.

BUN with vegetable sauce, pecorino cheese, Prosciutto and eggplant in oil

 

Watch the Recipe

Bun with Vegetable Sauce, Pecorino Cheese, Prosciutto and Eggplant in Oil