How To Score High On The Nln Exam

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Our treasure Noemi after a cake has decided to whet your appetite with a savory treat.
post it at dinner is a real torture because it looks delicious! * __ *


Ingredients: 1 roll of dough

brise
Filling: 500 grams of mushrooms

500 g of potatoes (the ones that are more robust roast)
250 g taleggio
For Royal:

1tuorlo
1 egg 150 gr of fresh cream


a pinch of salt Peel the potatoes and wash, wipe the mushrooms.
Chop the mushrooms into small pieces and cook in a skillet with oil over high heat until they chase the water then add salt and cook over medium heat until the water recedes.
Place the dough (with the help of his parchment paper) in a hinged pan and let stand in refrigerator (stick well to the edges because it tends to fall, if you keep putting on a sheet of parchment paper in the shape of the mold)
Cut the potatoes into mandolin and blanch in salted water for a while, when he returns to boil, drain the potatoes, dip in cold water, dry with kitchen paper and roll in bread crumbs.
The mushrooms are ready, add pepper and parsley and turn off.
Place potatoes topped with lightly breaded in a circle on the dough covering the bottom of our quiche. Cut the
Taleggio slices, set aside 2 and the rest we're going to do it in strips placed in a radial pattern over the potatoes.
Pour over the mushrooms.
In a bowl, prepare the royal Spatt egg yolk, cream and salt. Cut 2 slices of Taleggio cheese into cubes and add them to the royal.
Pour over mushrooms.
Bake at 180-200 degrees for 40-45 minutes (depending on oven).

Note: Cover with foil halfway through cooking if it is colored too (I have forgotten, but it does nothing)

exquisite, even if the pasta is really pesaaante brisa. There is satisfied with a slice!