Crust Priest's Hat

Preparation:

Preparation: Defrost the puff pastry. Prick the salami, wrap it in aluminum foil and boil it for an hour and a half. Clean the herbs, boil them in a little hot salted water, drain them, squeeze them, flavor them with 30 g of butter, the garlic and a little grated cheese. Roll out the frozen dough giving it the shape of a triangle large enough to contain the priest's hat. Sprinkle half of the herbs on the dough, place the peeled priest's hat on top, cover it with the remaining herbs. Lift the edges of the dough, bringing them towards the center so as to close the wrapper well. Place it on the oven plate, brush it with the beaten egg yolk and cook at 200 degrees for 40 minutes. The dough must be golden. Accompanying wines: Bonarda Oltrepò Pavese “vivace” DOC, Lambrusco Di Sorbara DOC, Ischia Rosso DOC.