Savory Befana Stocking with Prosciutto and Cheese.
Usually, the Befana stocking is synonymous with sweets and treats, but this time I wanted to change version and transform it into a savory dish. Starting from the usual and versatile puff pastry, I thought of a simple but impressive alternative, ideal for quick preparation and perfect for the holidays.
This recipe especially comes from family: my children, in fact, do not like sweets, but they go crazy for everything savory. Hence the idea of a Befana stocking stuffed with prosciutto and cheeses, crunchy on the outside and gooey inside, that pleases everyone without giving up tradition, but reinterpreting it.
A tasty and scenic proposal, perfect to put on the table for the Epiphany as an appetizer, informal main dish or to enrich a buffet.
An easy recipe, accessible to everyone, that demonstrates how with puff pastry you can always create new ideas, even starting from a classic dessert.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 2 rolls puff pastry
- 1.76 oz prosciutto
- to taste cheeses (Brie, Fontina, Raclette)
- 1 egg yolk
- to taste smoked salt (black)
- to taste sesame seeds
Tools
- Knife
- Brush
- Bowl
Steps
Roll out the two sheets of puff pastry on parchment paper, one on top of the other. With a sharp knife, cut out the shape of a stocking, removing excess dough along the edges and setting aside the scraps for decorations.
Gently lift the top layer of pastry and start filling the base with the prosciutto, distributing it evenly and leaving about 1 cm (0.39 inches) from the edge. Add the mixed cheeses cut into cubes or pieces.
Cover with the pastry set aside and press gently all around the filling to adhere the two layers well.
With the leftover dough, create decorations and place them on the stocking. Brush the entire surface with the beaten egg yolk and finish with a sprinkle of black salt and sesame seeds.
Bake in a preheated static oven at 180°C (356°F) for about 25-30 minutes, until the stocking is well puffed and golden. Remove from the oven and let cool for a few minutes before serving.
Happy Befana to everyone!
Storage and Advice …
Store covered with aluminum foil or under a cake dome.
Consume within 1 day.
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