| Contessa Nera Torta del Montanaro recipe Ingredients30 g butter30 g sieved flour25 cl lattesale, pepper and nutmeg120 g grated fontina150 g diced mountain ham1 tablespoon chopped chives2 tablespoons chopped parsley2 discs of puff pastry1 beaten egg yolk with 1 tablespoon of milk oil for the cake tin Preparation In a saucepan melt the butter over a low heat. Add the flour and stir until the mixture is smooth and dense. Pour the milk and continue cooking for 10 minutes, stirring continuously. Salt, pepper and add the nutmeg. Outside the fire, add the fontina to the previous preparation. Stir well, leave to cool, then add the ham cubes, chives and parsley. Season with salt and pepper. Preheat the oven to 190°C. Grease a 26 cm diameter cake pan, then place one of the two disks of pastry on top. Pour the preparation of the ham and cheese onto the bottom of the dough. Cover with the second disc of dough, which must have a diameter of 27 cm. Close the cake well by pinching the edges of the two discs of dough. Brush the surface of the cake with the beaten egg, then, with a knife, make five cuts to form a star, without joining them in the center and stopping at 2 cm from the edge. Bake for 30 minutes. |
