Panzerotti with sautéed porcini mushrooms
Preparation time: 60 minutes
- 1 pack of frozen pasta
- 3 sautéed porcini mushrooms tins of 120 g
- Grated Parmigiano
Defrost frozen pasta. Roll out the pastry and cut it into little squares of 8 cm a side.
Open the 3 tins of Porcini mushrooms, pour in a bowl with little parsley and salt, then put the filling in the little squares and close them into triangles. Put them on a baking pan, brush with butter and Parmigiano and then cook in oven up to 180 degrees for 30 minutes.