Potato and Mushroom Rustic Cake bonus recipe ■ HERE'S WHERE YOU CAN FIND ALL THE THINGS I USE, MY BOOKS, T-SHIRTS, THE KNIFE, ALL THE EQUIPMENT YOU SEE IN THE VIDEOS https://linktr.ee/rapanello FREE ENTRY ________________________________ “The links above are affiliate links. If you purchase through these links, I will earn a small commission at no additional cost to you.” _________________________________ Potato and Mushroom Rustic Cake With the season of fresh mushrooms I wanted to treat myself to a slightly different version of a savory rustic cake and I'm sharing it with you. I made it without the usual ricotta or spreadable cheese but just as soft taking advantage of the consistency of the potatoes, using semi-wholemeal flour and large chopped mushrooms, so rustic. Rustic potato and mushroom pie Pasta Matta for a pan up to 26 cm 200 g flour 1 100 g water (or white wine) (yes grams, I weighed it) a little salt 2 tablespoons oil or butter A pinch of bicarbonate For the filling of the rustic pie 4 medium potatoes 500 g fresh mushrooms (or defrosted and squeezed) Salt pepper parsley 2 eggs 2 tablespoons flour 2 tablespoons milk 2 tablespoons grated cheese Pata matta Pasta matta is a dough that remains thin and crumbly suitable for any type of savory pie, very digestible, versatile, easy to make. In a bowl put all the ingredients and knead for a couple of minutes. If it becomes too hard add a tablespoon of flour, vice versa, one of water. Cover it and let it rest for 30 minutes. If you have some left over after use, make cavatelli with it. Easy, right? The rustic pie The filling is just as easy although more complex. Peel the potatoes and cut them into 1 cm cubes. Put them in a non-stick pan that is spacious with a little oil and brown. In the meantime, clean and wash the mushrooms, cut them into large pieces and add them to the potatoes, put the lid on for 10 minutes and mix every now and then. Then the mushrooms will have made a little water and then remove the lid, salt and pepper, and let them dry. When they are dry, let them cook for just 5 minutes so that they flavor well and remove from the stove, and let them cool. Total cooking time from the potatoes to when you remove them is 25 minutes. In a bowl, put 2 eggs, the flour, mix well, add a little milk, salt, and mix until it becomes smooth, add the cheese and chopped parsley and pour the mixture over the mushrooms and potatoes, and mix immediately. With a rolling pin, roll out the shortcrust pastry that is now a little less shortcrust, 2 millimeters thick and use it to line a smaller, 20-22 diameter, greased baking pan. Do not cut the edges but let them overflow. Fill the lined pan with the filling, distribute it well and flatten it with a spatula. Cut off the excess edges, with the remaining pastry you can make tart-like strips. If you look at the bowl of egg and flour from before you will see that there are still some traces of egg on the bottom, add half a tablespoon of milk, and use that little mixture to paint the strips and the top of the rustic cake which will then be more golden. Cook in the oven, staying in the middle-lower part, fan-assisted or static, 180°c for 40 minutes. Cut the rustic mushroom cake cold, if you can, I cut it hot indeed. If you have leftover pasta matta you can make cavatelli or a ball, let it rest for a few minutes and then roll it out and cook it in a pan like a piada, and fill it with whatever you want. _________________________________ ■ My books https://www.impremix.it/prodotto/rapa... https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ HERE ARE MY T-SHIRTS WITH A GIFT FOR YOU write RAPA1 as the discount code and you will get a gift visit www.pampling.com where you can find the offers ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes