San Nicola Gourmet offers Carnival Focaccia
Focaccia with San Nicola Coppa, saffron béchamel and caramelized leeks with brown sugar.

Procedure: Prepare the béchamel sauce by melting 15 g of butter in a saucepan, then add 15 g of flour and 200 ml of previously heated milk. Allow to firm, remove from heat and season with saffron pistil salt. Now we take the leek, cut it into thin slices in nonstick pan caramelize count trickle of oil brown sugar and salt. When it has wilted a little, we nuance it with port.

Realization:
– cut the focaccia
– Lay slices of cellar-cured San Nicola PDO Coppa aged in the cellar.
– Distribute clumps of saffron béchamel sauce.
– Add the caramelized leek to the port.

Everything is allowed in Carnival!

Buy San Nicola PDO Coppa at www.parmaegusto.com