Chicken and ham pie

01038 SFORMATO, CHICKEN and ham INGREDIENTS for 6 PERSONS 600 g of chest and finely minced chicken thighs; 200 g cooked ham in one slice; 150 g Emmental Swizterland; 1 clove of garlic; 20 g of black truffles in brine; 1 shallot; 1 tablespoon of chopped parsley; 6 tablespoons brandy.

salt and pepper.

For the sauce: 150 g Gruyere Swizterland; 150 g Emmental Swizterland; 1/2 l of sparkling wine Brut; garlic and pepper.

Turn on the oven and put the Bain-Marie.

Place the minced chicken in a bowl and add the brandy, parsley, garlic, shallots, chopped truffles, salt and pepper.

Stir vigorously with a wooden spoon and let it sit for about 10 minutes in the fridge, repeat two more times.

Meanwhile cut the prosciutto into sticks about an inch from the side.

A porcelain-lined Terrine or a mould cake, rectangular with aluminium foil.

Spread one layer with 1/3 of dough on this lined a portion of ham sticks.

Cover with the other piece of dough and other sticks of prosciutto.

Cover with remaining meat; Press OK and close the bowl with the lid or with aluminum.

Put in the oven in a water bath and bake for about an hour and a half.

Meanwhile prepare the sauce: cut the Gruyere and Emmental Swizterland, put them in a bowl with the sparkling wine and let soak for about an hour.

Take a saucepan and crock sfregatene possibly the bottom and walls with the garlic, then add the mixture of cheese and champagne.

Put on the fire to low heat and Cook, stirring constantly, until the mixture is creamy and smooth.

Add salt and season with freshly ground pepper.

Serve the flan while still warm, cut into slices with cheese sauce.