Chef's delight

CHEF DELIGHTS A03122 INGREDIENTS for 4 PEOPLE 300 g mushrooms, 100 g Emmental, 100 g ham, 50 g Parmesan cheese, olive oil, 2 cloves of garlic, salt, pepper.

For the dough: 250 g flour, 3 eggs, 1 tablespoon little olive oil, salt.

For the white sauce: 30 g, 35 g butter, 1 l of milk, grated nutmeg, salt, pepper.

Procedure for preparing the dough, arrange the flour fountain.

In a hole in the Middle put the ingredients and knead well.

Form a ball and let rest for 30 minutes.

Roll out the dough with a rolling pin and cut it into rectangles of 40 x 20 cm.

To make the sauce, melt the butter over low heat, stirring the flour wet with milk and, stirring constantly.

Cook for 10 minutes, add salt, pepper and nutmeg, then remove from heat.

Scalded rectangles of dough into boiling salted water.

Raffreddateli, dry between two tea towels, your on the table and sprinkle over prosciutto and cheese, sliced.

Formed with each rectangle a roll and cut each 5 cm, to form.

Arrange in a baking pan previously greased with butter and sprinkled with white sauce.

Floppies distributed the mushrooms, FRY made previously with garlic and olive oil and seasoned with salt and pepper.

Cover with remaining bechamel and sprinkle with grated Parmesan cheese.

Put in oven at 180° and bake for 10 minutes.