Jamie Oliver / ricette di Natale

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Il giovane Chef inglese, vi propone dal suo sito alcune ricette veloci per Natale.

Christmas Starter:

Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)
more info @http://www.jamieoliver.com/recipes/vegetables-recipes/baked-mushrooms-stuffed-with-ricotta-funghi-al-forno-ripieni-di-ricotta/#

Baked mushrooms stuffed with ricotta (Funghi al forno ripieni di ricotta)

Ingredients

  • 75 g good crumbly ricotta cheese
  • 1 lemon , zest of
  • 1 fresh red chilli , deseeded and finely chopped, to taste
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons fresh oregano or marjoram leaves , finely chopped
  • 1 small handful Parmesan cheese , freshly grated, plus extra for sprinkling
  • 4 handfuls mushrooms , brushed clean
  • extra virgin olive oil
  • 1 handful rocket or soft leafy herbs

Method

This is an incredible version of the old classic we’ve all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.

Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.

Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.

Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

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