Ginger muffins with Prosciutto di Modena and mixed salad

Ingredients

  • 120 g of flour
  • 80 g of grated Parmigiano Reggiano DOP
  • 7 g of instant yeast for savory pies
  • 2 eggs
  • 30 g of melted and cold butter
  • 50 g of milk
  • 100 g of salad
  • 2 sliced tomatoes
  • 1 sliced cucumber
  • 150 g of primosale cheese
  • 2 match carrots
  • 12 slices of Prosciutto di Modena
  • ginger to taste
  • salt
  • oil

The quantities indicated are enough for four people.