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Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce

ingredients

servings

1

Champignon mushrooms

50 oz

Extra virgin olive oil

1 spoon

Garlic

1 half wedge

Soft goat cheese

40 oz

Shelled walnuts

4 unit

Breadcrumbs

2 spoons

Grated Parmesan cheese

1 spoon

Datterino tomatoes

80 oz

San Marzano tomatoes

80 oz

Basil

4 leafs

starters from Italy

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce

vegetarian with gluten with lactose with nuts

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce

A delicious appetizer that will amaze you!

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce step 1

step 1

In a skillet heat the oil with the garlic and cook for 2-3 minutes over medium high heat mushrooms, previously washed and trimmed. Turn off and then let cool.

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce step 2

step 2

Shelled nuts and insert them in a boccaccio together with the goat cheese, Parmesan cheese, mushrooms, add a little walnut nutmeg and finally chopped coarsely with a blender.

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce step 3

step 3

Lightly oil the bottom and the edges of a paper cups, sprinkle with breadcrumbs and pour the mixture first obtained. Add still breadcrumbs on the surface of the pie and bake at 180 degrees for 20 minutes.

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce step 4

step 4

For the sauce: Blanch the tomatoes copper products and San Marzano tomatoes for a few minutes. Lock then inserting them cooking in a water and ice bath. Privatel now peel and cut into small pieces.

Pie with mushrooms, walnuts and goat cheese with fresh tomato sauce step 5

step 5

In frying pan, fry the onion, add the tomatoes, salt and fresh basil. Cook for about ten minutes. Blend all the ingredients and strain the sauce through a sieve to remove the seeds.

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