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RECIPES

    PASTA “STRACCIA” WITH MUSHROOM AND GRANA PADANO PDO RISERVA

    Ingredients

    Method

    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.

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