Anna Moroni, serves pie with potatoes, mushrooms and pecorino cheese: Recipes in the Italian
Many of the recipes of Anna Moroni, to copy, and today, 9 November 2019 at the Recipes in the the Italian mistress in the kitchen has offered the recipe of potato patties, mushrooms, and pecorino toscano. Not the usual pie because Moroni did not prepare a paste which is then poured into the mold but has the ingredients in layers in the individual moulds. Sautéed mushrooms, tuscan pecorino cheese into small pieces or slices, and the slices of potatoes already boiled, all very simple for a tasty dish, a second dish or even a side dish, a tasty appetizer. Here are the new Recipes in the Italian today's recipe for Anna Moroni, the recipe to make the patties of mushrooms, potatoes and pecorino toscano. Good appetite to all, and don't miss the other recipes of Anna Moroni, on the network 4 with Davide Mengacci.
Ingredients cake Anna Moroni: 320 g mushrooms, 200 g boiled potatoes, 80 g pecorino cheese, 2 cloves of garlic, 4 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, rosemary, breadcrumbs
Preparation potato pie Recipes Italian: clean the fresh porcini mushrooms and them cut it in slices, put in pan with a drizzle of hot oil and cook on a high flame, let us go up and complete the cooking at a lower flame. Cut into thin slices pecorino toscano. Boil the potatoes, peliamo, let it cool and cut into thin slices.
Anoint the molds of aluminum with the oil and sprinkle the bread crumbs. At the base we have two small slices of mushrooms and bits of pecorino cheese, two slices of boiled potatoes, other mushrooms, cheese and potatoes, complete with potatoes and bread crumbs. Put it in the oven to 180 degrees static for 20 – 25 minutes. We do well to a golden brown.
In the same saucepan, pour the balsamic vinegar, let it boil and reduce to half. Serve the patties with the vinegar reduction. Serve the cupcakes warm, but they will be good also cold.
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