Strudel with porcini mushrooms and truffle - Recipes - Menù srl - Dal 1932 Produttori Specialità Ali
Pour a portion of ricotta‑based filling into a bowl. Add the porcini mushrooms and the chopped speck. Roll out the puff pastry and line it with the slices...
Ingredients
- 200 g. Porcini a fette trifolati - GG1X
- 250 g. Fonduta con Fontina D.O.P. della Valle d’Aosta - EY1
- q.b. Carpaccio di tartufo - P69
- 1 portion ricotta-based filling
- 350 g puff pastry
- 200 g chopped speck
- 6 slices of speck
- 90 g Emmental cheese in slices
- 1 egg yolk
- to taste Milk
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