Croissants dough brick

CROISSANTS DOUGH BRICK 00730 INGREDIENTS for 4 PEOPLE 4 sheets of pasta brick, poecini 2, 200 g of mixed salad (salad novels), quail eggs, 20 2 dl extravirgin olive oil, the juice of one lemon, a whole egg, 2 l frying oil, salt, pepper.

For the fondue: 200 g fontina cheese, 2 dl milk, 2 egg yolks, 4.

For the fondue: cut the cheese into cubes, soak it with milk and let it marinate for about an hour.

Put the cheese in a casserole in a double boiler and melt over low heat while stirring.

Add egg yolks and lastly the previously sautéed porcini mushrooms and chopped.

Lay the sheets of pasta brick, brush with beaten egg and divide them into 4 segments.

On each of them, roll out a strip of fondue and always coil them on themselves forming elongated triangles.

Cut the mushrooms into thin slices, heat in a pan with hot oil and arrange in a circle on the plate.

Place the Mixed Greens dressed with oil and lemon, sprinkle over triangles 4 fried in vegetable oil and garnish with 5 fried quail egg with loin appropriately.

Serve.