A unique dish that combines the creaminess of mushrooms with the unmistakable savoriness of Pecorino Canestrato Del Pastore Nero, all served inside a crunchy bread loaf, gratinated in the oven until a golden and irresistible surface is achieved.
Cut the tops off the bread loaves and hollow out the inside, leaving a border about 1.5 cm thick.
In a pan, melt the butter with olive oil, add chopped onion and garlic and sauté until soft.
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 warm milk and vegetable broth. Cook while stirring until you get a smooth 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 close with the tops.
Place the filled bread loaves on a baking tray and bake at 200°C for 12-15 minutes (without the tops), until the crust is golden brown.
Serve immediately, garnished 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 |
