Phyllo dough savoury pie with Fontina PDO creamy filling, porcini mushrooms and chanterelles

Slice Fontina PDO into sticks, removing the rind. Place them well apart on the silicone mat-covered microwave tray.

Put the flour in a bowl with butter and a pinch of salt. Knead quickly to obtain crumbs.

Clean the courgettes and cut them into thin slices lengthwise. Finely slice Fontina PDO, removing the rind and

Start by preparing gnocchi. Boil the potatoes and mash them while still hot. In a bowl, mix potatoes,

Clean the friggitelli cut them in half lengthwise and remove seeds and white filament. Finely dice Fontina PDO,

Trim the mushrooms and chop them roughly. Dice Fontina PDO, removing the rind, and keep it aside. Fry

Cook the polenta following the instructions on the packet. Once ready, spread it on a baking tray covered

Peel the apples and chop them finely, keeping the skin on. Season with lemon juice and set aside.

Slice the bread into approximately one centimetre thick slices. In a bowl, beat the eggs with the milk.

Soften the bread slices into the milk. Combine meat, eggs, chopped parsley and bread, squeezed into small pieces,