Pairs well
with
our Chianti Classico Riserva
Italian Rustic Pie
Pie:
8 very thin slices of Prosciutto di Parma
2 cups grated Fontina cheese (or your favorite Italian cheese)
1/4 to 1/2 cup Béchamel sauce*
1 pie crust (store-bought is fine or homemade)
Béchamel Sauce:
1 tbsp. unsalted butter
2 tbsp. all-purpose flour
¾ cup whole milk (pre-warmed)
Salt and pepper to taste
(makes ½ cup of sauce)
Preheat your oven to 350°F and grease an 8-inch pie pan.
*Béchamel Sauce: Melt butter in a small sauce-pot. Over medium heat, slowly add flour, stirring constantly for about 2 minutes until the mixture begins to bubble slightly. Slowly add the warm milk, whisking constantly until the sauce begins to boil and thicken. Reduce the heat to low, add salt and pepper (to taste), whisking constantly for about 2 more minutes. Set aside.
Place the pie crust into the pre-greased pie pan and stretch out to fill to the edge. Spread half of the Béchamel sauce in a circle, leaving about a 1-inch border around the edges. Layer the prosciutto slices on top, followed by the grated cheese. Spoon dollops of the remaining white sauce over the cheese.
Fold the edges of the crust over the filling. Bake for 30 to 45 minutes, or until the crust is golden brown. Allow it to sit for 5 minutes before slicing and serving. Enjoy!