ITALIAN RECIPES TRADITIONAL AND CREATIVE Photographed recipe: how to make volovant (vol-au-vent) stuffed with ham (volovant con il prosciutto), Italian recipe 
Back to the ingredients table PREPARATION: step-by-step photographed recipe 
| preheat the oven at F 390 (C 200) and cook the volovant for 20 minutes, better if the oven is ventilated | in the meantime chop the ham (also the fat part) |  )
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| prepare the béchamel following the basic recipe and adding the dried and chopped sage to the flour | blend well and add to the volovants | 
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| and if you wish to salted puffs | garnish with olives and serve tepid or cold, but do not wait to much after stuffing or they will become too soft | 
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