Monsieur A Firenze Recipe
White bread, cooked pork shoulder from Antica Corte Pallavicina, and béchamel sauce with Parmigiano Reggiano.
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Ingredients
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Bread
Pork Shoulder
Béchamel Sauce
Method
Preparation of Béchamel Sauce
- 1
- 2
Add Flour
Whisk in the all-purpose flour and cook for about 1-2 minutes until it forms a roux, stirring constantly.
- 3
Add Milk
Gradually pour in the milk while continually whisking to prevent lumps from forming.
- 4
Season the Sauce
Add nutmeg, salt, and black pepper. Continue to cook, stirring constantly, until the sauce thickens (about 5-7 minutes).
- 5
Add Cheese
Remove from heat and stir in the grated Parmigiano Reggiano until melted and smooth.
Assembly of Monsieur a Firenze
- 6
Prepare Bread
Toast the slices of white bread until golden brown on both sides.
- 7
Layer Ingredients
On two slices of toasted bread, layer the cooked pork shoulder evenly.
- 8
Add Béchamel Sauce
Spoon a generous amount of béchamel sauce over the pork, ensuring it is well-covered.
- 9
Top with Remaining Bread
Place the other two slices of toasted bread on top to create a sandwich.
- 10
Final Baking (Optional)
If desired, place the sandwiches under a broiler for 2-3 minutes to heat through and slightly brown the top.
