f Cakes and the City: do rzeczy


do rzeczy

Spektakularna Tarta z Grzybami według Michała, autora wyjątkowo pysznego bloga http://jedzeniadorzeczy.blogspot.com/ :)

Oryginalny przepis t u t a j

Mój remake polegał na zastępieniu prawdziwków pieczarkami a zamiast świeżego rozmarynu użyłam suszonego. W miejsce tartego parmezanu pojawił się duży plaster maasdama, postrzępiony na kawałki i ułożony na samym wierzchu.

Na ostro i do rzeczy ;)


The Spectacular Mushroom Tart by Michal, an author of the uniquely delicious blog http://jedzeniadorzeczy.blogspot.com/ :)

Original recipe in Polish h e r e

My very remake was about replacing boletus with agaricus and exchanging fresh rosmarinus for the dried one.Also, instead of parmesan cheese I’ve used the large slice of maasdam cheese and spread the bits over the mushroom topping.

Some like it hot ;)

- 200 g flour
- 100 g cold butter
- 1 egg
- 2-3 tsp water
- pinch of salt
- a bunch of chopped fresh rosmarinus

- 4 small red hot chilli peppers
- 2 medium onions
- 500 g boletus :)
- 4 garlic cloves

- 100 ml white wine
- salt
- pepper

- 100 ml of 30% cream
- 1 egg
- 100 g pecorino cheese or parmesan

To make the dough, combine all ingredients together (best by hand) - form a ball, wrap in foil and leave in the fridge for 1 hour.

In the meantime, place red hot chilli peppers in a pan and fry for about 1-2 min. Next, remove them and fry the choppped onions. Next, add boletus (or similar type of mushrooms) and keep on the medium heat until brownish. Then, squeeze the garlic cloves onto the mixture and pour with wine. Stirr and keep on a small heat for 15 min. Let it cool for a bit.

In a separate bowl mix egg with cream and cheese. Combine it with the mushroom mixture.

About the dough: take it out of the fridge and roll over the round baking pan. Pinch with fork and put into the oven (190ºC) for 10 min or more (till golden). Take it out and cover with creamy mushroom mixture. Place back in the oven for another 25-30 min.

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Ogląd i pogląd mile widziane. Ukłony :)
Many thanks for your comments :)

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