Puffs with Porcini and Cheese Sauce | Saveur
Wonderfully rich, this distinctly nontraditional "pasta" is one of the specialties at Il Sanpietrino in Rome.
Ingredients
- 3 tbsp. butter, cut into pieces
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- Pinch freshly ground black peper
- Pinch freshly ground nutmeg
- 6 tbsp. flour
- 3 eggs
- <sup>1</sup>⁄<sub>2</sub> cup dried sliced porcini
- 2 <sup>1</sup>⁄<sub>4</sub> cups milk
- 8 Tbsp. butter
- <sup>3</sup>⁄<sub>4</sub> lb. small fresh porcini, quartered
- 2 cloves garlic, peeled and minced
- <sup>1</sup>⁄<sub>4</sub> cup flour
- <sup>1</sup>⁄<sub>2</sub> cup grated fontina
- <sup>1</sup>⁄<sub>2</sub> cup grated emmentaler
- Salt and freshly ground white black pepper
- Parmigiano-reggiano
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