Thursday, November 5, 2015

FINGER FOOD OF MUSHROOMS IN CHESTNUT CASKETS

As promised in the previous post, here it is the the recipe of the second finger eleborated on the occasion of the fair La Casa delle Eccellenze.

I apologize, there is no photo of them, as I have been in a constant rush for two weeks.....




BOCCONCINO - MEZZA LUNA DI FARINA DI CASTAGNE CON FUNGHI
FINGER FOOD - HALF MOON OF CHESNUT FLOUR WITH MUSHROOMS

Ingredients:

For the dough:
100 gr ( 3 oz) chestnut flour
150 gr ( 5 oz) 00 flour
50 gr ( 1 1/2 oz) semolina (  I used a special one called Senatore Cappelli)
3 eggs
Salt

Mix the flours, make a well on the table. Break the eggs inside, sprinkle a pinch of salt. Make a pasta until elastic. Let it rest.

For the filling:
300 gr ( 10 oz) cremini muchrooms
30 gr ( 1 oz) extra virgin olive oil
1 garlic clove
1 tbs minced parlsey
Salt
150 gr ( 5 oz) ricotta
30 gr ( 1 oz) grated Parmigiano Reggiano
1 egg

Clean the mushrooms. Cook them with olive oil, garlic, parsley, salt for about 5 minutes. Blend them. Mix with the other ingredients.

Stretch the pasta. Cut it is rounds with a cutter of 5 cm ( 2 inches). Put half tea spoon of filling in the middle. Fold it to obtain a half moon, seal well. With a fork, press the border to secure them and make them prettier.


Bake them for 6 minutes at 180° C ( 350 F).



ENJOY!

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