::: RECETTES CAROZZI FORMAGGI SRL :::

VOL-AU-VENT WITH TALEGGIO FONDUE

Ingredients for 4 people:

16 vol-au-vent with a 5 cm diameter.
300 gr. of taleggio cheese
2 glasses of milk
20 gr. of flower
20 gr. of butter
1 egg yolk
salt, pepper and nutmeg

Boil the milk with some salt, pepper and grated nutmeg. Melt separately the butter and add to it the flower, mixing it evenly with a whip. Mix to the resulting paste the hot milk and the taleggio cheese (precedently cut in little pieces). Cook for some minutes, then add the egg yolk and, always stirring, take away from the flame. Fill the vol-au-vent with the filling and cook them in the oven with a 250 °C temperature. Serve immediately.

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VOL-AU-VENT WITH TALEGGIO FONDUE

Ingredients for 4 people: 16 vol-au-vent with a 5 cm diameter. 300 gr. of taleggio cheese 2 glasses of milk 20 gr. of flower 20 gr. of butter 1 egg yolk salt, pepper and nutmeg

Ingredients for 4 people:

16 vol-au-vent with a 5 cm diameter.
300 gr. of taleggio cheese
2 glasses of milk
20 gr. of flower
20 gr. of butter
1 egg yolk
salt, pepper and nutmeg