Ingredients for 4 people:
150 gr. white flour
200 gr. buckwheat
20 gr. oil
For the stuffing:
300 gr. fresh cheese
20 gr. butter
100 gr. milk
For the sauce:
300 gr. pleurotus
50 gr. butter
1 dry white wine glass
2 cloves of garlic
1 pinch of minced parsley
Put some flour in a circle and eggs and oil inside, adding two spoons water. Knead until the dough has become smooth. Cover securely and let it rest for a couple of hours in a fresh place.
Cut cheese into slices and let it marinate in milk for two hours. Add butter and milk, and let it melt over low heat, stirring until you get a fondue. Add two egg yolks, and let it cook for 5 minutes.
Make puff pastry out of the mixture of flour and eggs, cut it into small pasta squares, and put at the center of each a teaspoon of fondue.
Shape these squares as to form 'mezzelune' pasta (halfmoon shaped pasta).
Let the mushrooms brown, after cleaning and cutting them into slices, with half butter and garlic. Sprinkle with wine and let it cook over high heat for 5/6 minutes. Boil the mezzelune in salty water for 5 minutes, drain them and dress them with mushrooms and melted butter.
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