Cappello del prete in crust
Instructions
Let thaw the puff pastry.
Prick the sausages, wrap it in aluminium foil and lessatelo for an hour and a half.
Clean the herbs, boil in salted hot water, drain, strizzatele, flavour with 30 g of butter, garlic and a little grated cheese.
Roll out the pastry to form her frozen a triangle large enough to contain the priest's hat.
Sprinkle on half pastry herbs, above place the skinned priest's hat, cover with the remaining herbs.
Lift the edges of the dough taking them toward the Center in order to close the case.
Place them on baking, spennellatelo with the beaten egg yolk and bake at 200 degrees for 40 minutes.
The dough should be golden.
Accompanying wines: Oltrepò Pavese Bonarda "lively" DOC, Lambrusco Di Sorbara DOC, Ischia Rosso DOC.
Ingredients and dosing for 4 persons
- 1 cappello del prete
- 300 g of frozen puff pastry
- 500 g of herbs
- 1 egg
- 1 clove of garlic
- Grated cheese
- Butter
- Salt