Roll of fontina and prosciutto
Instructions
Place the flour, sgusciatevi the eggs with a pinch of salt and pepper.
Knead the dough for 10 minutes, make a ball, wrap it in foil, let it rest a quarter of an hour.
Pull a thin pastry, place on a linen cloth, spread on the surface the slices of prosciutto and fontina.
Using the fabric formed a salami.
Tie the ends of the cloth with white kitchen Twine and boiled the roll in salted water for 20 minutes.
Drain them, svolgetelo, cut it into slices, season with the melted butter and fresh Sage.
Accompanying wines: Valle d'Aosta Rosso DOC, Red Colli Del Trasimeno DOC, Cilento Rosso DOC.
