1 package of dried Chilean mushrooms (25g)
"1/2 cup of olive oil"
1 finely chopped onion
Salt, black pepper, and nutmeg to taste
2 tablespoons of chopped parsley
1 liter of milk
300g of seminola
2 eggs
3 tablespoons of butter
3/4 cup of grated pecorino cheese
"Olive oil for greasing"
Japanese scallions for decorating
1 package of dried Chilean mushrooms (25g)
"1/2 cup of olive oil"
1 finely chopped onion
Salt, black pepper, and nutmeg to taste
2 tablespoons of chopped parsley
1 liter of milk
300g of seminola
2 eggs
3 tablespoons of butter
3/4 cup of grated pecorino cheese
"Olive oil for greasing"
Japanese scallions for decorating
In a bowl, soak the mushrooms in warm water for 25 minutes
Drain and chop
In a pan, heat 2 tablespoons of olive oil over medium heat and sauté the onion and mushrooms for 2 minutes
Season with salt, add parsley, mix well, and set aside
In a large pan, bring the milk to a simmer with 1 pinch of salt, black pepper, and nutmeg
When it starts to boil, stir in the seminola
Cook for three minutes, stirring constantly to prevent lumps from forming, until the mixture thickens and becomes homogeneous
Remove from heat and add eggs, butter, and 4 tablespoons of grated pecorino cheese
Mix well and fold in the reserved mushrooms
Transfer to a lightly oiled surface and shape into a 1cm thick cake
Let it cool
Using a cookie cutter with a 5cm diameter, cut out slices and arrange them on a large plate greased with olive oil
Join the edges and repeat the process until all the dough is used up
Brush the slices with the remaining olive oil, sprinkle with grated pecorino cheese, and bake in a preheated oven at 250°C for 20 minutes or until golden brown
Decorate with Japanese scallions and serve.
