Vol-au-vent with garcia
Instructions
Cook for about 2 minutes in a saucepan the butter, anchovy fillets and gorgonzola.
Add the white sauce, salt, parmesan cheese, pepper and ultimate cooking for 2 minutes.
Fill with the mixture warm the vol-au-vent.
Puree for 2/3 minutes in hot oven.
Serve immediately.
Ingredients and dosing for 4 persons
- 8 vol-au-vent ready
- For the filling:
- 3 fingers of bechamel
- 25 g of butter
- 60 g of grated parmesan cheese
- 50 g of spicy gorgonzola cheese
- 3 anchovy fillets and desalted diliscati
- Salt
- Pepper