400 g of fresh mushrooms sliced into thick pieces
1 clove of garlic minced
3 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
Salt to taste
Filling: 50 g of dried mushrooms, 1 small onion finely chopped, 1 clove of garlic minced, 1 carrot finely chopped, 3 tablespoons of olive oil, 200 g of ground pork, 2 tablespoons of tomato paste, 3/4 cup of beef broth
Massa: 1 liter of milk, 1 and 1/2 cups of semolina flour, 2 tablespoons of butter, 2 slightly beaten eggs, 1/4 cup of grated Parmesan cheese
Molho de queijo (Cheese Sauce): 1 and 1/2 tablespoons of butter, 3 tablespoons of all-purpose flour, 1 and 3/4 cups of milk, 2 slightly beaten eggs, 200 g of grated Gruyère cheese, 1/4 cup of grated Parmesan cheese
400 g of fresh mushrooms sliced into thick pieces
1 clove of garlic minced
3 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
Salt to taste
Filling: 50 g of dried mushrooms, 1 small onion finely chopped, 1 clove of garlic minced, 1 carrot finely chopped, 3 tablespoons of olive oil, 200 g of ground pork, 2 tablespoons of tomato paste, 3/4 cup of beef broth
Massa: 1 liter of milk, 1 and 1/2 cups of semolina flour, 2 tablespoons of butter, 2 slightly beaten eggs, 1/4 cup of grated Parmesan cheese
Molho de queijo (Cheese Sauce): 1 and 1/2 tablespoons of butter, 3 tablespoons of all-purpose flour, 1 and 3/4 cups of milk, 2 slightly beaten eggs, 200 g of grated Gruyère cheese, 1/4 cup of grated Parmesan cheese
Quickly fry the fresh mushrooms and garlic in olive oil
Remove from heat and add parsley and salt
Spread the mushrooms on a flat surface
Filling: Soak the dried mushrooms in warm water
Fry the onion, garlic, and carrot in olive oil until they are soft
Add ground pork and cook until it is browned
Add tomato paste, beef broth, and mushroom scraps
Season with salt
Preparation of the massa: Bring the milk to a boil
Before it starts boiling, add the semolina, pouring it in a 'rain' like manner
Cook without stopping for 15 minutes
Remove from heat and add butter, eggs, and Parmesan cheese
Mix well and season with salt
1: Spread the massa on a flat surface forming a rectangle of 30 x 45 cm and let it cool
Cut into 18 equal pieces
With the palm of your hand, open each piece of mass to form a circle
Place 1 and 1/2 tablespoons of filling in the center of each circle
Always work with hands greased with oil so they do not stick to the massa
2: Form into a ball
Place in the refrigerator with the mushrooms
For the sauce, melt butter with flour
Remove from heat and add milk
Mix and add beaten eggs and grated Gruyère cheese
Cook until thickened
Place over the nhoque and sprinkle with Parmesan cheese
Bake in a hot oven for 10 minutes.
