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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)


prepare the béchamel following the basic recipe and adding the dried and chopped sage to the flour

blend well and add to the volovants

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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