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cucina fusionsu 
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PHOTOGRAPHED RECIPE: HOW TO PREPARE VOLOVANT (VOL-AU-VENT) STUFFED WITH HAM 
Back to the ingredients table PREPARATION: step-by-step photographed recipe  | preheat the oven at F 390 (C 200) and cook the volovant for 20 minutes, better if the oven is ventilated | | in the meantime chop the ham (also the fat part) |  ) |  | prepare the béchamel following the basic recipe and adding the dried and chopped sage to the flour | | blend well and add to the volovants |  |  | and if you wish to salted puffs | | garnish with olives and serve tepid or cold, but do not wait to much after stuffing or they will become too soft |  |
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