Brioche with ham and leeks
Instructions
Turn on the oven to 180 degrees.
Cut a Calotte, the brioche or buns with a sharp knife.
Keep aside.
Purge the brioche with a spoon, leaving a shell about 1/2 cm thick.
Melt 50 g of butter in a small saucepan and spennellatelo inside the cups and on cutting ice.
Place the brioche on the plate of the oven and scaldatele for seven to eight minutes.
Turn off the oven and let them inside, warm.
Prepare the filling: cut the ham into small cubes.
Slice the leeks, remove the peel to brie and cut it into cubes.
In a saucepan, melt the remaining butter and leek, saucepan, over low heat, for 10 minutes.
Add the ham and cook for 2 minutes until it is piping hot.
Remove from heat and add the brie, cream, salt and pepper.
Spread the mixture in brioche.
Lean over the lids and serve with salad.
As an alternative to Prague ham, roast Turkey, smoked or used other smoked meat.
Suggested wine: Beaujolais.
Ingredients and dosing for 4 persons
- Mixed salad
- Pepper
- Salt
- 4 tablespoons of cream
- 130 g of brie cheese
- 1 leek
- 130 g of prague ham
- 70 g of butter
- 6 small brioche