Carote al Parmigiano

Carrots with Parmigiano-Reggiano®

1 pound carrots
1/4 pound butter
Salt
2 eggs
1/4 cup cream
1/4 pound freshly grated Parmigiano-Reggiano®
1/4 pound boiled unsmoked ham, diced

Peel the carrots and cook them in boiling water for no more than 4 minutes. Drain when still very firm and cut into slices. Heat the butter in a skillet over high heat. Add the carrots, sprinkle with salt and sauté for about a minute.

Transfer to a bake-and-serve dish. In a bowl beat the eggs with the cream, the Parmigiano-Reggiano and the diced ham. Spread the mixture over the carrots. Bake in a 400 F preheated oven for about 20 minutes.

Serves 4-6