Recipe for 8 people
Ingredients for the timbale
- 200gr.fresh porcini mushrooms
- Half a clove of garlic
- 50gr.of butter
- 60gr.of flour
- 4 eggs
- Salt, pepper and extra virgin olive oil to taste
- Breadcrumbs as required
- Butter at room temperature for the baking moulds
Ingredients for the Castelmagno cream
- 100gr. of Castelmagno cheese
- 100gr. of cream
Ingredients for the scrambled eggs with chestnut flour
- 2 eggs
- 100gr.of chestnut flour
- two tablespoons of milk
- salt, pepper and extra virgin olive oil to taste
For the timbale clean the mushrooms, cut them in slices half a centimetre thick, and cook them in a pan with butter, garlic, oil, salt and pepper for about ten minutes. Take eight teaspoons of cooked mushrooms and put them aside. With the immersion mixer blend the remaining mushrooms and let them cool in a bowl with water and ice. Meanwhile in a bowl of glass beat the egg yolks until they are almost white, then add the flour, stirring with a spoon making sure not to deflate the mixture.
In another bowl of glass firmly whip the egg whites with a pinch of salt and put them together with the egg yolks, one tablespoon at a time. When the two compounds are well blended, butter 8 baking moulds and sprinkle with bread crumbs, then pour in the timbale mixture. Put in the fridge to rest for ten minutes.
For the scrambled eggs, put the eggs in a bowl of glass, add chestnut flour, milk, salt, pepper and mix well, until the chestnut flour is well dissolved.