Mushroom pasta with walnut cream
Instructions
Start preparing the walnut cream: cut into thin slices and let dry shallots in a frying pan with butter.
Softened in a little milk, breadcrumbs, wring it out and put it in the blender with egg, ham, walnuts and scallions.
Blend until obtaining a smooth and homogeneous cream.
Add salt and pepper.
Place in the fridge for three quarters of an hour.
Meanwhile clean the mushrooms.
Boil for 5 minutes in salted water.
Drain, Pat dry, slice them up not too thin lamellae.
Roll out the puff pastry to disk and foderatevi a floured.
Modellatevi on a sheet of parchment paper, fill with dried vegetables and keep it in the oven for about 10 minutes at 160 degrees.
In another frying pan add the garlic with a knob of butter.
Remove the cream from refrigerator and walnuts cream.
cream.
Remove the paper and pulses from the Browse.
Pour the mixture on the dough with walnuts and mushrooms in a radial pattern.
Brush the edge of the pasta with the garlic butter, bake in the oven at 200 degrees for 30 minutes.
Ingredients and dosing for 8 persons
- 300 g of puff pastry
- 1200 g of mushrooms (porcini mushrooms, mushrooms, mushrooms pegs)
- Butter
- 1 clove of garlic
- Salt
- Pulses
- For the walnut cream:
- 100 g of walnut kernels
- 30 g of butter
- 30 g of breadcrumbs
- 1 egg
- 1 shallot
- 50 g of ham
- 12 cl of cream
- Milk
- Salt
- Pepper