Torta Salata al Cocktail di Funghi e Crema
Funghi Tartufata
(wild mushroom and truffle tart)
Ingredients for approx. 6 portions:
- 180g Puff Pastry
- 500g Thick Bechamel (menu’ bechamel preparation is exquisite)
- 200g Truffle Paste
- 200g Cocktail of Wild Mushrooms
- 80g Freshly Grated Parmigiano Reggiano
- 3 Egg Yolks
- Round baking dish approx. 20cm in diameter
Line the tin with the puff pastry and prick with a fork. In a bowl mix all the other ingredients. Once
well amalgamated pour into the pastry case and
bake in a preheated oven at 170’ for 25 minutes.
Remove from oven and allow to cool.
When ready slice and serve.
Please note that you can make individual tartlets and serve on a bed of dressed salad leaves.
They can be cooked in advance and reheated.
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Fagottini con Salsa di Carciofi
(Artichoke parcels)
Ingredients for 6 portions:
- 12 Pancakes (approx 15cm in diameter)
- 300g Artichoke Heart Sauce
- 600g Bechamel (very thick)
- 50g Freshly Grated Parmigiano Reggiano
- 50g Butter
- 12 Parsley Stalks or Chives
- Salt and Pepper to taste
Mix the artichoke sauce with the bechamel and
parmigiano reggiano. Place a little of the filling in the middle of each crepe. Close the crepe into a
parcel and tie with fresh parsley stalks. Butter a baking dish and place the parcels inside and pour over the remainder of the butter. Bake in a medium oven for 10-15 minutes. Serve at once.
Again these can be baked in individual dishes and served directly from the oven.
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