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Millefeuille with Grana Padano and fresh porcini mushrooms

Recipes chefs: millefeuille with fresh mushrooms and Grana Padano cheese and peas and spices sauce
Recipes chefs:  millefeuille with fresh mushrooms and Grana Padano cheese and peas and spices sauce. Special recipe with Grana Padano wafer and delicious mushrooms, of the chef Emanuele Scarello of the restaurant “Agli amici di Udine” from Udine Ingredients (4 people)
  • 300 g Grana Padano cheese
  • 600 g fresh mushrooms
  • 250 g fresh peas shelled
  • 150 g potatoes
  • 1 shallot
  • 1 clove garlic
  • 10 cl chicken broth
  • Mix ground spices (turmeric, mace, nutmeg, allspice, and paprika)
  • Salt and pepper
  • Extra virgin olive oil
Proceeding Cook the grated cheese in a pan to get 16 small pods. Finely chop the shallots and the potatoes and then solder it all, add the chicken stock, add peas and boil them. When cooked, blend it all, pass the cream through a sieve and, after carefully cleaned and washed the mushrooms, sauté in oil with a clove of garlic, salt and pepper. Prepare plates alternating with mushrooms and Grana Padano cheese wafers eventually garnish the dish with the sauce of peas and spices.

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