Stracciatella in crust
Instructions
Clean the mushrooms by depriving them of the earthy part, slice them up and cook them in the pan for about 15 minutes with 40 g of butter; Add salt and pepper.
3 shelled eggs in a bowl, combine cheese, semolina, salt, pepper, grated nutmeg and chopped parsley; beat with a fork.
In a saucepan bring broth to a boil, pour in the egg mixture, lower the heat, and stir with a whisk and cook for a few seconds.
Add the mushrooms, stir and spread the stracciatella in zuppierine or 4 bowls that can go in the oven.
Brush the edges of the zuppierine with the egg yolk.
Cut out the 4 puff slightly wider disks of zuppierine and place them above, pressing edges gently; brush with the egg yolk even the surface of the dough.
Passed in the oven at 200 degrees already for about 15 minutes; wait a few minutes before serving.
The crust dough can be served cut into pieces (like croutons) together with stracciatella.
Ingredients and dosing for 4 persons
- 3 eggs
- 1 egg yolk
- Abundant of grated nutmeg
- Chopped parsley
- 400 g of mixed mushrooms
- 450 g of puff pastry ready already stretched out
- Butter
- 3 tablespoons of grated parmesan cheese
- 2 tablespoons of semolina
- 100 cl of meat broth
- Salt
- Pepper