400g fresh mushrooms, sliced
1 minced garlic clove
3 tablespoons olive oil
2 tablespoons chopped parsley
Salt to taste
For the filling
50g dried mushrooms
1 small onion, finely chopped
1 minced garlic clove
1 carrot, finely chopped
1 celery stalk, finely chopped
3 tablespoons olive oil
200g ground pork
2 tablespoons tomato puree
3/4 cup beef broth
Paprika to taste
For the dough
1 liter milk
1 1/2 cups semolina flour
2 tablespoons butter
2 lightly beaten eggs
1/4 cup grated Parmesan cheese
For the cheese sauce
1 1/2 tablespoons butter
3 tablespoons all-purpose flour
1 3/4 cups milk
2 lightly beaten eggs
200g grated Gruyère cheese (coarsely chopped)
For dusting
1/4 cup grated Parmesan cheese
400g fresh mushrooms, sliced
1 minced garlic clove
3 tablespoons olive oil
2 tablespoons chopped parsley
Salt to taste
For the filling
50g dried mushrooms
1 small onion, finely chopped
1 minced garlic clove
1 carrot, finely chopped
1 celery stalk, finely chopped
3 tablespoons olive oil
200g ground pork
2 tablespoons tomato puree
3/4 cup beef broth
Paprika to taste
For the dough
1 liter milk
1 1/2 cups semolina flour
2 tablespoons butter
2 lightly beaten eggs
1/4 cup grated Parmesan cheese
For the cheese sauce
1 1/2 tablespoons butter
3 tablespoons all-purpose flour
1 3/4 cups milk
2 lightly beaten eggs
200g grated Gruyère cheese (coarsely chopped)
For dusting
1/4 cup grated Parmesan cheese
Fry the fresh mushrooms and garlic quickly in olive oil
When it starts to create a film, remove from heat and add parsley
Season with salt and spread the drained mushroom slices on a 22 x 35 cm baking dish. Reserve
Prepare the filling: soak the dried mushrooms well and let them rehydrate in warm water
Fry the onion, garlic, carrot, and celery stalks until they're tender
Add ground pork and simmer until it's dry
Add tomato puree, beef broth, and chopped mushroom
Season with salt and pepper to taste
Cover the pan and cook on low heat, stirring occasionally, until the liquid evaporates. Reserve
Prepare the dough: bring milk to a boil
Before it starts to boil, add semolina flour, pouring in a 'rain' like manner
Cook without stopping for 15 minutes
Remove from heat, add butter, eggs, and Parmesan cheese
Mix well and season with salt
Spread on a flat surface forming a 30 x 45 cm rectangle (or use an 18 x 13 inch baking dish) and let it cool
Cut into 18 regular pieces
Takes each piece of dough and opens it in the palm of your hand
Places 1 1/2 tablespoons of meat filling in the center
Closes by forming a ball
Places the stuffed nhoque on the baking dish with mushrooms
Prepare the cheese sauce: melt butter and flour in a pan
Bring to a boil, stirring constantly, until butter melts
Remove from heat and add milk, eggs, and grated Gruyère cheese
Mix well and add to the pan
Bring back to a boil and cook until thickened
Places over the stuffed nhoque, dusts with Parmesan cheese, and places in a hot oven (200°C), preheated, for 10 minutes or until hot
Serves 6 portions
Total calories: 4,428
Obs.: Serve as a main course.
