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Prosciutto and Fontina Gourgeres
SUBMITTED BY: Unknown


INGREDIENTS
1 1/2 sticks unsalted butter
1 1/2 cups all-purpose flour
6 large eggs
6 ounces thinly sliced imported Italian prosciutto, minced
6 ounces Italian fontina, grated coarse
eggwash, made with 1 large egg w/ 1 TBSP. milk, beaten


DIRECTIONS
In saucepan, bring to boil1 1/2 cups water with the butter over high heat, and reduce heat to low.

Add flour all at once. beat with wooden spoon until it comes away from the sides of the pan and forms a ball. Then beat for 2 minutes.

Remove from stove, and put dough in a bowl. With an electric mixer at high speed, beat in eggs one at a time. Beat well after each addition.

Stir in 1 cup of prosciutto and 3/4 cup of the fontina. Into each 3 or 4 buttered 9-inch round cake pans (I use supermarket foil pans), drop the dough in 8 large serving spoonfuls in a ring around the pan, leaving 1/4 inch between spoonfuls.

Brush the dough with the egg wash, sprinkle with remaining prosciutto aand fontina, and bake in middle of a 425 degree oven for 45-50 minutes, til golden brown and puffed.

Transfer to serving plate and serve.
(OR, cover with foil and freeze. When needed, uncover, put in 400 degree oven for 8-9 minutes)

The above looks very complicated, but once done, you'll realize that it's really easy...and great because it can be done days before needed