INGREDIENTS
- For the mass:
- – 1/2 kg of candeal wheat semolina.
- – 1/2 kg of wheat semolin bread.
- – Agua.
- – Activated carbon.
- Stuffed:
- – 100 g of pine mushrooms.
- – 300 g of portobello mushrooms.
- – 300 g of gargoyles.
- – 300 g of cashew cream queso.
- – Spices:
spice; o condimento para shawarma.
- – Liquid smoke.
- – Soy sauce.
- – 1 lemon.
- – Oliva.
- – Sal.
- Cashew cream:
- – 80 g of uncooked cashew.
- – Roasted garlic.
- – Agua.
- – Salt and pepper.
Take pleasure in a scrumptious stuffed pasta! MUSHROOM CAPPELLACI with cashew cream
PROCEDURE:
black mass:
1. Add the semolina, semolina, water, salt and activated charcoal by hand till you get a dough.
2. Let it relaxation for about half an hour.
Cappellacci:
1. The dough is handed by means of the machine till the required elasticity and texture is achieved.
2. Undergo every quantity twice till you attain quantity 3.
3. Undergo quantity 3 3 or 4 occasions and examine if it must be handed by means of quantity two. All the time attempt with a small piece of dough, make sure that it isn’t thick.
4. Reduce the dough with the bicycle into 6.5 cm.
5. Fill fastidiously to not overload in order that the dough doesn’t break.
6. Moisten, shut the cappellacci.
For the filling:
1. Bake 200 g of oyster mushrooms and 200 g of portobellos till they’re flippantly golden and have misplaced liquid (take away extra liquid).
2. Add 10 g of baharat, juice of 1/2 lemon, 50 g of soy sauce and bake once more with the spices.
3. Reserve.
4. Moisturize and wash effectively 30 g of pine mushrooms. Course of.
For the sauce:
1. Hydrate the chestnuts with water, add the roasted garlic and course of, it should have a thick texture, if crucial, add cooking water and season with salt and pepper.
2. Sauté the pasta with the sauce and serve.
