peas and radicchio mousse
starters from Italy
Chicken and mushroom tart
Chicken and mushroom tart
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The chicken and mushroom tart and a homely and simplified variant of the famous Pieingle chicken. The result is a show of crunchiness and creamy flavor inside.
preparation
step 1
Cut the white part of the slices into very thin slices and put them in a large frying pan with the oil.
step 2
Clean and chop the chicken breast somewhat small, then add them to the pan in the frying pan, flushed for a few moments.
step 3
Add the frozen mushrooms, salted and peppered.
step 4
Mix well and when the mixture resumes buffed wine with white wine.
step 5
Allow the alcohol to evaporate, then lower the fire to a minimum and let it bake until it is dry, then turn off the fire
step 6
In a large bowl put ricotta, parmesan cheese, milk and mix well with a whip. Salads and peppers.
step 7
Pour the now lukewarm chicken compound into the bowl with ricotta and mix well.
step 8
Lay a tart pie with one of the pear bristle circles, still on its oven paper support. And lightly stuff the bottom with the fork knife blades.
step 9
Pour the filling into the pasta shell, trying to form a small dome in the center, then cover with the second pie circle.
step 10
Fold the edges of the pasta over yourself, forming a kind of cord that you will fold into the inside of the tart.
step 11
Brush the surface with the yolk elongated with two tablespoons of moderately salty water
step 12
Create a central fireplace with a knob, that is, a hole of about 3 mm wide, from which excess steam will come out. I usually create some mini fireplaces even around the tart, for the same purpose.
step 13
Bake the chicken and mushroom tart in the oven at 180 ° and allow it to cook for about 30 minutes, or until it is golden, then extract it and let it slightly cool, then serve it.