5,758 views
https://www.raiplay.it/programmi/esem... - The dish that Daniele brings us is not a traditional recipe from Romagna but it is for him. He has been making it for years for his clients, and he also has it made very often at school during lessons. His gastronomic tart is a savory pie made with a shortcrust pastry base and inside he puts mushrooms, taleggio, béchamel and salami paste. For the success of the dish, the use of béchamel is essential because it acts as a binder inside the dish. Ingredients for the brisèe: 300 g of flour, 100 g of butter, 1 egg, salt and pepper For the filling: ½ l of milk, 50 g of butter, 50 g of flour, 500 g of mushrooms, 1 tablespoon of chopped parsley, 1 clove of garlic, 300 g of salami paste, 200 g of taleggio, 50 g of grated cheese, ½ glass of white wine, salt and pepper Cooking: 180°C for 20 minutes + 180°C for another 20 minutes