Cappellacci filled with flap mushroom
Ingredients:
— Cappellacci egg pasta, 300 g
— flap mushroom, 200 g
— grated Parmesan cheese, 50 g
— nutmeg, 1 g
— salt, 1 teaspoon
— extra virgin olive oil, 20 g
— garlic, 1 clove
— parsley, 20 g
— butter, 100 g
— sage, 10 leaves
— Parmesan cheese (small slices), 100 g
— fresh túró, 100 g
Directions:
Simmer mushrooms, garlic, olive oil and chopped parsley for 10 minutes. Let the mushroom cool, then add cottage cheese, grated cheese, nutmeg and salt. Stretch the prepared batter 0.5 cm thin and form 5×5 cm squares. Put the filling in the middle and fold the pasta. Cook the thus prepared pasta for 5 minutes in hot water. Serve with thyme, melted butter and small Parmesan cheese slices.