Butter and flour makes roux - for thickening sauces.
Cook down the roux a bit and then add cream, a little at a time.
Whisk to keep smooth. Add cream to thin.
Season the Béchamel with nutmeg, but carefully, it is strong!
I prefer to trim the fat from Prosciutto.
After trimming, roll up the slices of Prosciutto.
Slice the tubes of ham into thin strips.
Cover cloves of garlic in olive oil (half way) and roast - baste the cloves with the oil every few minutes until they are very soft.
Chop the garlic and add to the white sauce.
Cut a pizza dough in half, and spread the Béchamel.
Fill with a sharp cheese, mozzarella, and the Prosciutto.
Seal the ends of the rolled up dough.
Fry. The cool marks come from the frier basket.
Drain on paper towels, and then serve!
Stromboli is a rolled up variation on pizza. This is in turn a variation on Stromboli in that it is fried, and not baked. Baked is good too, but everyone loves (to hate) fried food. The key to this dish is the roasted garlic béchamel. One of the more important basic preps, this is a sauce you want to master.
Click on the image to see the step by step gallery.