Ingredients for 4 people
250 g Fresh and already cleaned porcini mushrooms
125 g Chickpea flour
125 g Marsala
100 g fresh Robiola
Fresh coriander
Butter
Peanut oil and extra virgin olive oil
Salt, Pepper to taste
375 g of water
Mix the mixture by combining the flour with all the water and a pinch of salt until the mixture is smooth and without lumps. Cook it slowly in a saucepan for about 30 ‘. Turn off, spread the mixture on a plate greased with oil and cover with plastic wrap to let it cool.
At the same time, cut the mushrooms into small pieces and brown them in a pan with a knob of butter and a tablespoon of extra virgin olive oil for a few minutes. Remove the porcini mushrooms from the pan and add the Marsala, reducing it for a few minutes on the heat. Then put the mushrooms in the pan and sauté them for about 1 minute.
In a bowl, season the robiola with a drizzle of oil, a pinch of salt, pepper and finely chopped fresh coriander. Divide the cold flour mixture into squares and fry it in plenty of peanut oil until a golden and crunchy crust has formed.
Drain the squares, add salt and place them on kitchen paper to absorb excess oil.
Serve with a quadrotto, the flavored mushrooms and the seasoned robiola.
Enjoy your meal!
