Woodcock

  • Difficulty: experienced

Ingredients

250 gr Béchamel sauce

50 gr Capers

20 gr Grated Parmigiano-Reggiano cheese

8 Sliced white bread

  Anchovy paste

  Cayenne pepper

Preparation

Step 1

Cut the bread slices in half to obtain two triangles.

Step 2

Wash the capers, drain and roughly chop. Mix the Béchamel sauce, capers, anchovy paste and cayenne pepper in a bowl.

Step 3

Spread the mixture on the bread triangles and sprinkle over the grated cheese. Place on an oven tray in the oven.