Mushroom pie with smoked scamorza cheese and pepperoni: a tasty recipe
published on 18 September, 2018 at 10:29
Ingredients:
3-4 potatoes;
Breadcrumbs;
Salt;
Grated cheese;
Pepper;
Chopped parsley;
2 eggs;
1 teaspoon garlic paté or 1 clove of garlic
Olive oil.
Breadcrumbs;
Salt;
Grated cheese;
Pepper;
Chopped parsley;
2 eggs;
1 teaspoon garlic paté or 1 clove of garlic
Olive oil.
For the filling:
Pepperoni;
Smoked scamorza;
Champignon mushrooms.
Smoked scamorza;
Champignon mushrooms.
Directions:
Boil, peel and mash the potatoes with a fork in a bowl, then set aside. In a pan, over medium heat, pour the olive oil until it covers the base, the garlic paté and let it brown a little. Add the mushrooms, salt, pepper and parsley and start stirring with a wooden spoon. If you need, add a little water (not much). Once the mushrooms are ready, start to season the potatoes, then put them in a larger bowl and add the mushrooms, beaten eggs, salt, pepper, parsley, grated cheese, breadcrumbs and mix everything.
Brush the springform pan with a silicone brush, the peel (or simply use butter or parchment paper). Pour a little mixture, just enough to cover the base of the pan. Sprinkle with the diced scamorza and the pepperoni, then cover with a second base of the mixture. Repeat the same procedure one more time until all is closed with the last compound base. Stuff again. Put first the scamorza cheese and then the pepperoni and bake at 180°C (360°F) in a fan-assisted oven, for 20-30 minutes.
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