Drive away with green broad beans and ricotta
single courses from Italy - Sicilia
Champignon mushrooms stuffed with gorgonzola and nuts
Champignon mushrooms stuffed with gorgonzola and nuts
ready in
50 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
So much for ... Hat
preparation
step 1
Procedure: The broth: prepare 400 ml. with a nut or vegetable
step 2
The filling: grind the nuts, put them in a bowl, combine the gorgonzola, the milk, the sliced porchetta 1 tablespoon of oil and a pinch of black pepper
step 3
The stems: remove the stems from the mushrooms and the latter cut them into thin slices fry the onion with 1 tablespoon of oil add the mushrooms with the stems and mint
step 4
cook for 5 minutes and remove the hats leaving only the stems to pour 100 ml. of vegetable broth and cook for another 15 minutes
step 5
The hats: place the hats in a tegliacon with the high edges, on oven paper fill it with the compound and sprinkle the breadcrumbs
step 6
pour the remaining broth into a baking pan preheated to 200 ° for 20 minutes when it is poured out, keep the remaining cooking bottom
step 7
Velvety: prepare when the hats are cooked take the stems with the bottom of the frying pan
step 8
put them in the mixer's glass add 1 teaspoon of chili pepper the baking pan remaining eviscerated
step 9
Apples: peel and cut them into pads put them in pan, add 2 tablespoons sugar 1 tsp cinnamon and make them caramel
step 10
At the table: distribute to the bottom of the serving dish, the velvety rest over the stuffed mushrooms to place next to the caramelized apples and serve