Ingredients for 6 persons

50 g. of butter, 50 g. of white flour, half a litre of milk, nutmeg, 200 g. of matured Lombard Quartirolo, 1 egg yolk, some rocket leaves, salt

How to prepare it

Prepare a smooth béchamel. Add the softened matured Lombard Quartirolo, the egg yolk and the chopped rocket. Fill the vol-au-vent with a small cone. Put them in the oven for five minutes and serve hot.