A unique dish that combines the creaminess of mushrooms with the unmistakable savoriness of Pecorino Canestrato Del Pastore Nero, all served inside a crispy bread loaf, gratinated in the oven until achieving a golden and irresistible surface.
Cut the top off the bread loaves and slightly hollow out the inside, leaving a border about 1.5 cm thick.
In a pan, melt the butter with oil, add chopped onion and garlic, and let them soften.
Add the cleaned and sliced mushrooms, cook over high heat for 8 minutes, seasoning with salt and pepper.
Add the flour and stir, then add the hot milk and vegetable broth. Cook, stirring, until you have a soft cream.
Turn off the heat, add half of the Pecorino Canestrato Del Pastore Nero and the chopped parsley.
Fill the bread loaves with the creamy mushroom soup, sprinkle with the remaining Pecorino, and cover with the top.
Place the filled bread loaves on a baking sheet and bake at 200°C for 12-15 minutes (without the top), until the crust is golden brown.
Serve immediately, garnishing with more fresh parsley.
Consume immediately. If leftovers remain, remove the soup from the bread and store in the refrigerator for up to 1 day. Reheat before serving.
Italia, Toscana
| Energy (kcal) | 66.88 |
| Carbohydrates (g) | 2.48 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 4.83 |
| of which Saturates (g) | 2.38 |
| Protein (g) | 3.17 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.21 |
