Happy Birthday Happy New Year!
E 'by enough that I do not write more on the blog, but preparations for Christmas and the holidays have kept me very busy.
begin to write the recipe for this pie, found on a cookbook, which is really good ... although a bit 'pesantina for a return to large eat:)!
Ingredients for the puff pastry:
-2 roll pastry
-300g of ham
-250 g fontina
-yolk to brown the dough
-yolk to brown the dough
Ingredients for the sauce
-1/2l of lattte
-40 g of butter-salt, pepper, nutmeg
-2 yolks (I nn I used them)
Prepare the sauce. Warm the milk in a saucepan. Melt the butter in another saucepan, add flour and mix for 2 -3 minutes, stirring with a whisk. Pour the warm milk and bring to ebolizzione, continuing to work with the whip. Salt, pepper and flavored with nutmeg. Incorporated into the yolks out of the fire (I nn I did)
Spread a circle of dough Browse in a pan of 29 cm (I used the ready).
Cut the ham into strips and fontina.
Place dough on a layer of ham, one cheese and a béchamel sauce. Repeat a 'last time.
Cover the pan with the other roll of puff pastry. Close by crushing the edges with the tines of a fork, then with a knife, draw a grid on the surface of the sheet. Brush with beaten egg yolks. Place in refrigerator for about an hour.
Bake for 35 minutes in preheated oven at 210 ° C, covered with a puff pastry with baking paper if it tends to color too.
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