John Myers
Contents
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Ingredients
dough
- 400 g Wheat flour, type 550
- 15 g Yeast, fresh
- 175 ml Milk
- 1 Pr Sugar
- 65 g Butter
- 40 g Lard
- 1 St. Egg (L)
- 1 tsp Salt
Covering
- 15 g Morels, dried
- 20 g Dried porcini mushrooms
- 2 Pc. Shallots
- 1 tbsp Butter
- 1 Pc. Clove of garlic
- 1 tsp Thyme, dried, rubbed
- 250 ml Sour cream
- 2 tbsp Food starch
- 2 tbsp White wine
- Pepper
- 1 tsp deleted Salt
- 100 g Bacon cubes
- 2 Pc. Eggs
- 2 tbsp Chives
- 3 tbsp Pecorino, grated
Instructions
- Make dough. See yeast dough _ The dough ingredients given are sufficient for 2 contractions. Portion the finished dough.
- Soak the morels and porcini mushrooms separately in water for about 30 minutes. Then roughly chop.
- Peel and finely chop shallots. Chop the garlic separately. Mix the starch with the wine. Cut the chives. Prepare the baking pan.
- In a pan, steam the shallots in the butter. Add the thyme. Steam the garlic.
- Squeeze the mushrooms. Then steam along until the remaining liquid has boiled down.
- Roll out the dough and place it in the baking pan. Let rest for about 30 minutes. Then prick the bottom several times with a fork.
- Preheat the oven to 200 degrees.
- Mix the eggs and mix in the chives. Then mix with the mushroom mixture and spread on the dough base. Spread the bacon cubes on top and sprinkle about 3 tablespoons of grated pecorino cheese on top.
- Bake for 20 minutes at 200 degrees.
- Prepare another woof from the second half of the dough. Or freeze the dough.
