PASTA “STRACCIA” WITH MUSHROOM AND GRANA PADANO PDO RISERVA
150g 00 grade pasta flour
150 gr semola flour
2 TBSP shallots
1 garlic clove
30g plain flour
500ml whole milk
50g Grana Padano Riserva
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.