from: Modern kitchen Ingredients 350 g sleeved
20 grams of flour 200 ml
200 grams of milk mozzarella
20 grams of dried mushrooms 2 shallots
20 grams of grated parmesan
a bunch of thyme butter
40 grams of extra virgin olive oil, salt
and pepper Soak the mushrooms in water. Toast the flour with 15 g of butter and a tablespoon of olive oil, add the milk and 200 ml of liquid filtrate of the fungi.
Bake for 10 minutes, add salt and pepper.
Meanwhile boil the pasta and chopped onions with the drained mushrooms and sprigs of thyme and fry with a little oil, mix the pasta with mushrooms and white sauce. Transfer the short sleeves in a buttered casserole dish, alternating them with mozzarella and finished with grated cheese to the remaining butter in flakes. Bake at 180 degrees for 15 minutes, passing through the grill in the last minute.
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