Roll Of Fontina And Prosciutto

Preparation:

Preparation: Make a fountain in the flour, shell the eggs with a pinch of salt and pepper. Knead the dough for 10 minutes, roll it into a ball, wrap it in plastic wrap, let it rest for a quarter of an hour. Roll it out into a thin sheet, lay it on a linen cloth, spread the slices of ham and fontina cheese on the surface. Using the towel, form a salami. Tie the ends of the towel with white kitchen string and boil the roll in salted water for 20 minutes. Drain it, unroll it, cut it into slices, season with the melted butter and fresh sage. Accompanying wines: Valle D'Aosta Rosso DOC, Colli Del Trasimeno Rosso DOC, Cilento Rosso DOC.