First Courses

Panzerotti with sautéed porcini mushrooms

Preparation time: 60 minutes


  • 1 pack of frozen pasta
  • 3 sautéed porcini mushrooms tins of 120 g
  • Parsley
  • Butter
  • Grated Parmigiano
  • Salt


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.