Cheese gallettine
Instructions
Boil and peel the potatoes.
Pass the potato masher and then carefully fold in the flour and half the butter.
Work well the mixture and with a rolling pin to roll it out half a centimetre tall.
In a bowl mix the remaining butter with gorgonzola and walnuts chopped walnuts.
Cropped from potato paste many triangles, cover with the cheese slices cut in the same shape, gorgonzola spread them, cover with another triangle by sealing the edges well.
Brush the surface with the egg yolk.
Put in oven at 180 degrees for a quarter of an hour.
Brush again with egg and decorated with a walnut kernel.
Passed in the oven for 2 minutes.
Served
Ingredients and dosing for 8 persons
- 1000 g of potatoes
- 150 g of flour
- 100 g of butter
- 80 g of gorgonzola cheese
- 60 g of shelled walnuts
- 5 cheese slices
- 1 egg