💛 BREAD PREPARATION: Take the slices of bread and gently crush them with a rolling pin, so as to make them thin and ready to accommodate the subsequent layers (I do not crush the slices of bread to place on the surface). Then arrange them in a baking pan, forming a first uniform layer, like a canvas ready to be painted with flavors.
💙 FILLING: Overlap the slices of cooked ham, covering the bread in a salty embrace. Continue with the smoked scamorza, arranged in such a way as to create a layer of softness and intensity that, with cooking, will transform into stringy meltings.
🧡 COVERING WITH BÉCHAMEL: Carefully pour the béchamel over everything, sliding it until it covers every corner. This cream will give an enveloping delicacy to your cake, blending the ingredients with a velvety touch. Then sprinkle the surface with a generous handful of grated parmesan, which will transform into a golden and crunchy crust.
💚 LAYER COMPOSITION: Repeat the process, creating more layers – three or four – based on the size of the pan and the desired consistency. Each layer will be an invitation to discover new flavors, to which cooking will give a surprising harmony.
❤ COOKING: Bake at 180°C for 20-25 minutes, until the surface is golden and slightly crunchy, with that inviting aroma that awakens the taste.
TIPS FOR SERVING AND STORAGE
