Servings:
4
Prep time:
35
Cooking time:
40
INGREDIENTS
- - 400 g of mushrooms
- - 180 g of wheat flour type 00
- - 130 g of casera cheese
- - 50 g of butter
- - 2 shallots
- - 1 clove of garlic
- - parsley
- - oil
- - pepper
- - salt
INSTRUCTIONS
- Place the flour in a bowl, add the softened butter in pieces, a tablespoon of olive oil, a pinch of salt, freshly ground pepper and enough water to form a homogeneous mixture. Let stand for at least an hour.
- Clean and slice the mushrooms. Mince the garlic and shallots, obtain a teaspoon of chopped parsley and dice the Casera. Saute the chopped garlic and shallots for about 8 minutes on medium heat in a pan with 3-4 tablespoons of olive oil. Add the mushrooms, salt lightly and let them cook for about 15 minutes, adding at the end the chopped parsley.
- Line a baking sheet with parchment paper. Roll out the dough thinly and cut out 4 large rounds. Brush slightly half of each with water and lay the mushrooms and the cheese on them; close to half of all panzerotto sealing the edges well.
- Place the turnovers on the baking sheet and bake at 190 ° C for 20 minutes. You can serve them warm or lukewarm. For a full meal, accompany them with sweet tasting vegetables, like stewed onions, spinach or lettuce.
