Pesca Bianca Recipe
Bechamel, peaches, prosciutto, fontina
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Ingredients
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Bechamel Sauce
Main Ingredients
Method
Bechamel Sauce Preparation
- 1
Melt the Butter
In a medium saucepan, melt the unsalted butter over medium heat until it is fully liquid.
- 2
Add Flour
Sprinkle the all-purpose flour into the melted butter, stirring constantly for about 2 minutes until the mixture is a light golden color.
- 3
Incorporate Milk
Gradually whisk in the milk, ensuring there are no lumps, and continue stirring until the sauce thickens, about 5-7 minutes.
- 4
Season Sauce
Add salt and nutmeg to the sauce, stirring well to combine. Remove from heat and set aside.
Assembling the Dish
- 5
Prepare the Peaches
Wash and slice the fresh peaches into thin wedges.
- 6
Layer the Ingredients
In a baking dish, layer half of the sliced peaches at the bottom. Tear the prosciutto into pieces and layer it over the peaches.
- 7
Add Bechamel Sauce
Pour half of the prepared bechamel sauce over the prosciutto and peaches.
- 8
Add Cheese
Sprinkle the grated fontina cheese evenly over the bechamel layer.
- 9
Repeat Layers
Repeat the layering process with the remaining peaches, prosciutto, bechamel sauce, and top with the remaining fontina cheese.
- 10
Bake
Preheat the oven to 375°F (190°C) and bake the dish for 25-30 minutes, or until the top is golden and bubbling.
- 11
Serve
Allow to cool slightly before serving. Enjoy your Pesca Bianca warm!
