Shortcrust pastry baskets with boletus mushrooms and walnut
Ingredients to choose
For a single serving portion
  • frozen short crust pastry
    160 g
  • satuéed boletus mushrooms
    140 g
  • buffalo ricotta cheese
    100 g
  • pasteurized eggs
    100 g
  • walnut sauce
    140 g
  • grated parmigiano regiano cheese
    10 g
  • extravirgin olive oil ristoris
  • garlic
    1
How to prepare it
Preparation time: 30 minutes.
1. Drain the boletus mushrooms from the oil and rinse them under water.
2. Heat the extra virgin olive oil with the clove of garlic into a pan and sauté the mushrooms for a few minutes.
3. Transfer the mushrooms to the blast chiller until totally chilled.
4. Roll out the pastry, not too thin (about 5 cm) until large enough to line basket moulds.
5. Tip into a bowl the ricotta cheese, the boletus mushrooms and the eggs.
6. Add to the mixture the walnut sauce and the grated cheese. Purée until smooth.
5. Pour the filling in the pastry case.
7. Garnish with walnut kernel and bake at 165 °C in the oven for 25 minutes.
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