My Dad's Prosciutto and Fontina Gougeres - Andrew Zimmern
Delightful Prosciutto and Fontina Gougeres from Andrew Zimmern's dad—easy to make, perfect for parties, and always a hit!
Ingredients
- 1 1/2 sticks unsalted butter
- 1 1/2 cups all-purpose flour
- 6 large eggs
- 6 ounces thinly sliced, imported Italian prosciutto di Parma, julienned
- 6 ounces Italian Fontina, grated coarse
- 2 tablespoons finely minced chives
- 1 large egg with 1 tablespoon milk, beaten to create a wash for the gourgere
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