Carrots and peas pudding
Instructions
Prepare the béchamel sauce with butter, flour and milk.
Boil peas and leek and blending together at the shoulder.
Join the bacon into strips, salt, pepper, 3 tablespoons Parmesan cheese, 2 eggs, and part of the sauce.
Boil the carrots, reduce them in mashed, combine the egg, the rest of the grana and bechamel.
Alternate layers of peas and carrots into a mold and bake at 180 degrees for 1 hour.
