Crocante Ragazza Recipe

Name: Crocante Ragazza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basil Parmesan Milk; 1/2 cup sliced sun-dried tomatoes (not oil-packed); 1 cup basil leaves and stems, coarsely chopped; 1/4 to 1/2 cups parmesan rind, broken into pieces; 6 to 8 black peppercorns; 2 dried bay leaves; 1 quart whole milk; Crocante Raggazza; 2 cups Basil Parmesan milk; 2 tablespoons butter, plus more as needed; 2 tablespoons all-purpose flour (or, for gluten-free, substitute rice flour); 1 1/2 cups grated fontina cheese; 1/2 cup grated parmesan cheese; 8 slices white or sourdough bread (or substitute gluten-free bread); 8 slices beefsteak tomato; 4 pieces thinly sliced prosciutto; 4 pieces thinly sliced Genoa salami; 4 pieces thinly sliced capocolla, more if they are small; 1/2 cup sliced pepperoncino

Servings: persons

Basil Parmesan Milk
1/2 cup sliced sun-dried tomatoes (not oil-packed)
1 cup basil leaves and stems, coarsely chopped
1/4 to 1/2 cups parmesan rind, broken into pieces
6 to 8 black peppercorns
2 dried bay leaves
1 quart whole milk
Crocante Raggazza
2 cups Basil Parmesan milk
2 tablespoons butter, plus more as needed
2 tablespoons all-purpose flour (or, for gluten-free, substitute rice flour)
1 1/2 cups grated fontina cheese
1/2 cup grated parmesan cheese
8 slices white or sourdough bread (or substitute gluten-free bread)
8 slices beefsteak tomato
4 pieces thinly sliced prosciutto
4 pieces thinly sliced Genoa salami
4 pieces thinly sliced capocolla, more if they are small
1/2 cup sliced pepperoncino

1
Combine the sun-dried tomatoes, basil, parmesan, peppercorns, bay leaves, and milk in a heavy-bottomed saucepan. Place the pot over medium-high heat and bring to a boil. Remove the pot from the heat and place a lid on the pot. Set aside to infuse for at least 15 minutes and up to 2 hours.
2
After infusing, pour the mixture through a fine mesh strainer and reserve the milk, discarding the solids.
3
Warm the Basil Parmesan milk and set aside.
4
In a separate pot, melt the butter over medium heat. When the butter foams, add the flour and cook, stirring often until it forms a thick paste the color of toasted almonds. Gradually whisk the warmed milk into the pot and bring to a simmer, stirring constantly. Reduce the heat and cook until thickened, about 2 to 3 minutes. Season the finished bechamel to taste with salt and pepper.
5
Transfer 1/2 cup of the thickened milk to a bowl and stir to cool slightly. Add the grated cheeses to the bowl and mix well. Reserve the remaining bechamel.
6
Lay out the slices of bread and spread the cheese mixture on one side of each piece of bread.
7
On top of the cheese mixture on 4 of the slices of bread, stack the remaining in the following order: tomato, prosciutto, salami, capocolla, pepperoncino. Then, top each with a piece of bread spread with cheese.
8
Generously butter the outside of each sandwich and brown in a cast iron or non-stick saute pan. Cook the sandwiches over medium heat until well browned on both sides, then transfer to a rack set over a baking pan.
9
Spread enough of the bechamel to completely cover the top face of each of the sandwiches-you may not use all of the bechamel. Sprinkle each sandwich with grated parmesan cheese and place the pan underneath a preheated broiler until golden. Cool slightly before serving.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Basil Parmesan Milk, 1/2 cup sliced sun-dried tomatoes (not oil-packed), 1 cup basil leaves and stems, coarsely chopped, 1/4 to 1/2 cups parmesan rind, broken into pieces, and more.

Yes, Crocante Ragazza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crocante Ragazza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions