Crocante Ragazza

Name: Crocante Ragazza
Ingredients: Basil Parmesan Milk; 1/2 cup sliced sun-dried tomatoes (not oil-packed); 1 cup basil leaves and stems, coarsely chopped; 1/4 to 1/2 cups parmesan rind, broken into pieces; 6 to 8 black peppercorns; 2 dried bay leaves; 1 quart whole milk; Crocante Raggazza; 2 cups Basil Parmesan milk; 2 tablespoons butter, plus more as needed; 2 tablespoons all-purpose flour (or, for gluten-free, substitute rice flour); 1 1/2 cups grated fontina cheese; 1/2 cup grated parmesan cheese; 8 slices white or sourdough bread (or substitute gluten-free bread); 8 slices beefsteak tomato; 4 pieces thinly sliced prosciutto; 4 pieces thinly sliced Genoa salami; 4 pieces thinly sliced capocolla, more if they are small; 1/2 cup sliced pepperoncino

19 ingredients

9 steps

Ingredients

Basil Parmesan Milk
1/2 cup sliced sun-dried tomatoes (not oil-packed)
1 cup basil leaves and stems, coarsely chopped
1/4 to 1/2 cups parmesan rind, broken into pieces
6 to 8 black peppercorns
2 dried bay leaves
1 quart whole milk
Crocante Raggazza
2 cups Basil Parmesan milk
2 tablespoons butter, plus more as needed
2 tablespoons all-purpose flour (or, for gluten-free, substitute rice flour)
1 1/2 cups grated fontina cheese
1/2 cup grated parmesan cheese
8 slices white or sourdough bread (or substitute gluten-free bread)
8 slices beefsteak tomato
4 pieces thinly sliced prosciutto
4 pieces thinly sliced Genoa salami
4 pieces thinly sliced capocolla, more if they are small
1/2 cup sliced pepperoncino

Directions

1

Combine the sun-dried tomatoes, basil, parmesan, peppercorns, bay leaves, and milk in a heavy-bottomed saucepan. Place the pot over medium-high heat and bring to a boil. Remove the pot from the heat and place a lid on the pot. Set aside to infuse for at least 15 minutes and up to 2 hours.
2

After infusing, pour the mixture through a fine mesh strainer and reserve the milk, discarding the solids.
3

Warm the Basil Parmesan milk and set aside.
4

In a separate pot, melt the butter over medium heat. When the butter foams, add the flour and cook, stirring often until it forms a thick paste the color of toasted almonds. Gradually whisk the warmed milk into the pot and bring to a simmer, stirring constantly. Reduce the heat and cook until thickened, about 2 to 3 minutes. Season the finished bechamel to taste with salt and pepper.
5

Transfer 1/2 cup of the thickened milk to a bowl and stir to cool slightly. Add the grated cheeses to the bowl and mix well. Reserve the remaining bechamel.
6

Lay out the slices of bread and spread the cheese mixture on one side of each piece of bread.
7

On top of the cheese mixture on 4 of the slices of bread, stack the remaining in the following order: tomato, prosciutto, salami, capocolla, pepperoncino. Then, top each with a piece of bread spread with cheese.
8

Generously butter the outside of each sandwich and brown in a cast iron or non-stick saute pan. Cook the sandwiches over medium heat until well browned on both sides, then transfer to a rack set over a baking pan.
9

Spread enough of the bechamel to completely cover the top face of each of the sandwiches-you may not use all of the bechamel. Sprinkle each sandwich with grated parmesan cheese and place the pan underneath a preheated broiler until golden. Cool slightly before serving.