But there are many combinations of flavors to make a pie? For some years I did the same old quiche of spinach then I discovered that with a pinch invented all sorts of simple things. This country is very tasty and soft, because the mushrooms and mozzarella throw water in cooking, but then the water disappears still leaving the feeling of "scioglievolezza" in the mouth.
pie with potatoes, mushrooms and mozzarella
Ingredients:
1 roll of puff pastry round
6 medium potatoes
8 mushrooms the size of the photo
200 grams of smoked cheese or provolone or mozzarella
2 eggs 1 leek
a mushroom
nut oil, salt, pepper
Procedure:
1 ) Peel the mushrooms, cut the stems and caps. Cook them in a pan where you browned a leek with a little oil. Crumble the nut flavor with a pinch of salt, nutmeg and pepper. Cook for 10-12 minutes on medium flame. Allow to cool mushrooms on a sieve, so that they can throw away the excess water
2) Peel potatoes, slice them thin enough and blanch in water for 3-4 minutes (no more). Drain
3) In a bowl combine the diced mozzarella (cut a few hours before and allowed to dry in the fridge) mushrooms and eggs, stirring to mix everything
4) With a rolling pin, lightly roll enlarge pastry
5) Lying on the bottom of a lightly oiled pan (alternatively, you can use parchment paper to line the base)
6) Make a layer of potatoes ordered
7) Pour the mixture of fungi and mozzarella
8) Make a layer of potatoes up again to finish
9) Spoverare the surface a little bit of flavor enhancers potato Ariosto (or rosemary and oregano)
9) Put in oven, preheated to 190-200 degrees for 40-45 minutes, until the total cooking and its gilding
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