High difficulty – Preparation 50 min. – Cooking 25 min. – Ready in 75 min.
Serves 4/6 people
For the pastry: 350 g of 00 flour | 3 eggs | A generous spoonful of double tomato paste
For the dressing: ½ liter of fresh whole milk | 45 g of flour | 30 g of butter | 100 g of Fontina | 50 g of spicy Gorgonzola | 50 g of young Asiago | 80 g of grated Parmesan cheese | 50 g of butter for the baking sheet and the final dressing | Fine salt and ground pepper to taste
What we need: Rolling pin, wooden cutting board, pot, pan, bowl, oven pan, whisk
1. Prepare a sheet with flour, eggs and tomato paste.
2. Bring the salted water to cook the pasta in a large pot.
3. Roll the medium thickness sheet: bigger than the noodle and thinner than the tortelloni, and let it dry on the cutting board, until you can roll it without sticking.
4. Prepare a béchamel sauce: bring the milk flavored with salt and nutmeg to a boil.
5. In a small pan, heat the butter and add the flour, stirring with a whisk. Cook until lightly browned the mixture.
6. Combine the butter and flour mixture with the boiling milk. Stir with the whisk for a few moments and turn off the stove. Make a bowl of salted cold water.
7. In the meantime, the water in the pot should have come to a boil. Cut the pastry into two large pieces and boil it for one minute in salted water.
8. Drain the pastry and cool it in the cold water of the bowl. Spread a piece of the pastry on a flat surface.
9. Season with half of the béchamel sauce, spreading it evenly “dropwise” over the entire surface.
10. Cut Fontina, Gorgonzola and Asiago into small cubes and spread them evenly on the sheet with the bechamel. Cover with the second piece of puff pastry and again with béchamel drops. Add less than half the Parmesan.
11. She rolls the dough over herself without squeezing.
12. Cut the “sausage” you have just created into slices about two fingers high and arrange the slices in a buttered pan, without squeezing them.
13. Sliced small pieces of butter and sprinkle with the remaining Parmesan.
14. Finish with the last flakes of butter and bake for 20 minutes in a hot oven (minimum 180 °).
A colorful and light dish, certainly successful, brings joy and taste on Sunday tables