Margottini alla Bergamasca from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
The semolina for this dish is cooked in a similar way to polenta. It’s important to ‘ram it into the water, whisking all the time so it doesn’t go lumpy. This timbale is traditionally made in...
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Ingredients
- 1 onion, finely chopped
- 1 clove garlic, bruised
- ⅓ cup (85 g) tomato passata
- 350 g mixed mushrooms, trimmed and cut into bite-sized pieces
- 8 egg yolks
- 200 g gruyère, thinly sliced
- 60 g unsalted butter
- ½ cup (125 ml) extra virgin olive oil
- 1 small handful (about ¼ cup) flat-leaf parsley leaves, finely chopped
- ½ teaspoon dried oregano
- salt flakes and freshly ground black pepper
- 300 g fine semolina
- 1 litre Chicken Stock
- freshly ground white pepper
- 30 g Grana Padano, freshly grated
- 70 g unsalted butter, plus extra for buttering
- fine salt
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