Grougère to provolone

Put on very low heat a saucepan with milk to which you have also added 60 g soft butter, cut into pieces, seasoning with a pizzichino pepper, preferably white, and with the right amount of salt.

At the beginning of the boil pour all at once 125 g flour and, stirring constantly, Cook the mixture until it disconnects from the walls of the casserole, with a slight sizzle as if friggesse.

Let the mixture cool down stretch in a dish and then reach into or in a bowl and join, one at a time, eggs, not incorporating the following until the old one is completely mixed.

Freed from provolone crust and cut into small cubes, then 80 g incorporatene the dough prepared by mixing well with a wooden spoon clean, to distribute it evenly without excessive lumps from forming.

Grease an ovenproof plate, sprinkle with the remaining flour on it then put the mixture in spoonfuls, a well side by side: you'll get a pretty regular Crown, about 20 centimeters in diameter.

Sprinkle with the remaining cheese and then dice the preparation in the oven at 200 degrees for about 40 minutes lasciandovela: the Crown it will swell and will color.

Then take it out, place it on a plate and bring it straight to the table.