Raviolis de calabacín rellenos de setas y hongos, con salsa Vizcaina. - Gastronomía Vasca: Escuela d

Ingredients

• Courgette 1.0 kg
• Olive oil 0.025 l
• Garlic, bulb 0.5 ud
• Onion 0.1 kg
• Natural mushrooms 0.1 kg
• Orellana Mushrooms 0.1 kg
• Frozen chopped mushrooms 0.075 kg
• Rice 0.025 kg
• Besamel (roux 70x70) for fillings 0.15 l
• Table salt 3.75 g
• Grated cheese 0.05 kg
• Biscayne sauce menu 0.7 l
• Parsley 4.0 g
• Sterilised milk 0.15 l
• Margarine 0.011 kg
• Plain flour 0.011 kg
• Ground white pepper 0.03 g
• Ground nutmeg 0.03 g
• Table salt 0.75 g
• Onion 0.42 kg
• Chorizo pepper 2.333 ud
• Plain flour 0.035 kg
• Vegetable stock 0.7 l
• Table salt 3.5 g