Spicy Provolone Gourgère

Preparation:

Preparation: Bring about 30 cl of water to the boil in a saucepan, melt the butter and a pinch of salt. Remove the container and, in one go, add the flour, stirring constantly. Put it back on the heat and cook for 10 minutes without ever ceasing to stir. Leave to cool and then add one egg at a time. Incorporate 200 g of grated spicy provolone into the mixture. Butter the baking sheet and, by spoonfuls, distribute the mixture in a crown. Cut the remaining provolone into cubes and sprinkle it on the mounds of dough. Bake in a preheated oven at 180 degrees for about 30 minutes. Remove, unmold the crown onto a serving plate, in the center arrange a diced of mixed vegetables flavored with butter (aubergines, courgettes, tomatoes, etc.). Accompanying wines: Oltrepò Pavese Rosso DOC, Montepulciano D'Abruzzo DOC, Faro DOC.