Pasta “straccia” with mushroom and Grana Padano PDO Riserva

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Pasta “straccia” with mushroom and Grana Padano PDO Riserva
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Details

. Difficulty: Medium . Variety: Filled pasta

Ingredients

150g 00 grade pasta flour 
150 gr semola flour
3 eggs
320g mushrooms
2 TBSP shallots
1 garlic clove 
1TBSP thyme
30g butter 
30g plain flour
500ml whole milk 
50g Grana Padano Riserva
chopped herbs
mozzarella

Preparation

Mix 150g 00 grade pasta flour and 150 gr semola flour. Mix in 3 eggs, knead for 10 mins. Rest for 30 mins, then roll out into thin sheets. 
Fry 320g mushrooms, 2 tBSP shallots, 1 garlic clove and 1TBSP thyme, and set aside. 
Heat 30g butter and add 30g plain flour. Gradually add 500ml whole milk until smooth. Grate in 50g Grana Padano Riserva.
Layer the béchamel sauce, mushrooms, chopped herbs, mozzarella and more Grana Padano Riserva. Fold and repeat. Bake at 175° for 45 mins and serve. 
 
Francesco Mazzei
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