Recipe Sausage and stracchino salted cake of 20-01-2012 [Updated on 05-12-2015]
It had been a while since I made a new savory pie and the other night I tried to prepare one with what I had on hand ... sausages, an excellent Piedmontese stracchino that they sent me for tasting and shallots , a real goodness! The salty sausage and stracchino pie could be an idea for a delicious dinner or to be served in small squares during a buffet. Finally this week too is coming to an end so that I can spend 2 days relaxing at home with my husband and my daughter, our hectic days fly by and I find myself with Elisa who is now almost 5 months old, she is growing up too fast and reminds me that time runs fast; the weekend is a way to slow down time and fully enjoy the joy of my family and my home and I wish you all to be able to do the same, kiss kisses: *
How to make the salted sausage and stracchino pie
Finely chop the shallot and let it dry in a pan with a drizzle of oil and a cup of water. Then add the crumbled sausage and cook for about ten minutes.
When almost cooked, blend with a little white wine.
In a bowl, beat the eggs with the stracchino, parmesan, salt and pepper.
With the puff pastry, line a baking sheet and prick the base, then spread the sausages and shallots over the entire surface.
Cover with everything evenly with the egg and cheese mixture. Fold the edges like a cord and brush with a little milk
Bake the salted sausage pie in a preheated oven at 180 ° and bake for about 20-25 minutes.
Let the savory pie cool before cutting it into slices and sevirla.