A unique dish that combines the creaminess of mushrooms with the unmistakable savor of Pecorino Canestrato Del Pastore Nero, all served inside a crunchy loaf, baked in the oven until a golden and irresistible surface is achieved.
Cut the top off the bread and slightly hollow out the inside, leaving a thick border of about 1.5 cm.
In a pan, melt the butter with oil, add chopped onion and garlic and sauté until softened.
Add the cleaned and sliced mushrooms, cook on high heat for 8 minutes, seasoning with salt and pepper.
Add the flour and stir, then add the hot milk and vegetable broth. Cook while stirring until you have a smooth cream.
Turn off the heat, add half of the Pecorino Canestrato Del Pastore Nero and the chopped parsley.
Fill the bread with the creamy mushroom soup, sprinkle with the remaining Pecorino and replace the top.
Place the filled bread on a baking tray and bake at 200°C for 12-15 minutes (without the top), until the crust is well golden.
Serve immediately, finishing with more fresh parsley.
Consume immediately. If there are leftovers, remove the soup from the bread and store in the refrigerator for a maximum of 1 day. Reheat before serving.
Italy, 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 |
