Savory pie with mozzarella, speck, and fondue
Procedure
Ingredients · Servings 6
- 1 roll of rectangular puff pastry
- Egg
- 50 g Parmigiano Reggiano DOP
- 90 g Speck
- 7 teaspoons Fondue
- Yolk
- Julienned mozzarella
- Sale
Method · 50 min
- In a bowl, beat three eggs, adding salt and Parmesan cheese. Roll out the puff pastry in a baking dish, prick the bottom, and cover with mozzarella, speck, and fondue...
- In a bowl, beat three eggs, adding salt and Parmesan cheese. Roll out the puff pastry in a baking dish, prick the bottom, and cover with mozzarella, speck, and fondue...
- In a bowl, beat three eggs, adding salt and Parmesan cheese. Roll out the puff pastry in a baking dish, prick the bottom, and cover with mozzarella, speck, and fondue...
In a bowl, beat three eggs, adding salt and Parmesan cheese.
Roll out the puff pastry in a baking pan, prick the bottom and cover it with mozzarella, speck and fondue.
Pour in the beaten eggs, close the edges, brush with egg yolk and bake at 200 degrees in fan-assisted mode for 35/40 minutes or until golden brown.
