Ingredients: Per 4 servings
Make a well in the flour, put into the center the butter and a pinch of salt and work gently with the fingers, adding, a little at a time, the wine mixed with the stock. Mix thoroughly, wrap the dough in a cloth and leave to rest in a cool place. Put the dough on a lightly floured surface, roll out with a rolling pin into a sheet and use this to line the bottom of a buttered oven-dish of about 8 inches in diameter. In a bowl, beat together the eggs, grated Parmesan, a pinch of salt and a pinch of nutmeg. Dilute with the dry white wine. Cut the Fontina into pieces, arrange these in a layer on the sheet of dough in the oven-dish and cover with the beaten eggs. Trim the excess dough from the lip, put the oven-dish into a moderate oven for about 30-35 minutes and serve after leaving to rest without completely cooling down.