Vol-au-vent "Valle d'Aosta"
Instructions
Cut the fontina cheese into thin slices, raccoglietele in a bowl, cover with a glass of milk and let them soak for 4-5 hours.
Then drain the cheese, put the salmon in a saucepan, pour over the remaining milk and melt in a Bain-Marie, stirring with a wooden spoon.
Built-in stirring the mixture one egg yolk at a time.
Adjust salt and pepper.
Spread the cream in vol-au-vent and scaldateli in the oven for a few minutes before serving.
Ingredients and dosing for 4 persons
- 8 vol-au-vent
- 300 g of fontina cheese
- 2 egg yolks
- 2 glasses of milk
- Salt
- Pepper