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Piastra per torte salate Manuale di istruzioni
Ingredienti per 12 mini torte salate
Funghi champignons 250 gr
Porri 1
Prosciutto cotto 130 gr
Pasta sfoglia pronta 450 gr (2 confezioni)
Uova 4
Parmigiano reggiano 70 gr
Panna 200 ml
Aglio 1 spicchio
Olio extravergine di oliva 4 cucchiai
Sale q.b.
Pepe
Per preparare le mini torte salate con i funghi, i porri e il prosciutto cotto, iniziate a pulire
e tagliare a pezzetti gli champignons , fate imbiondire uno spicchio d’aglio in una padella
antiaderente con due cucchiai d’olio e cuocetevi i funghi a pezzetti, salate e pepate. Nel frat-
tempo, in un’altra padella con un cucchiaio di olio cuocete i porri mondati e tagliati in modo
sottile per circa 15/20 minuti.
In una ciotola sbattete 4 uova con la panna, mescolando bene e incorporate il parmigiano
reggiano, aggiustate poi di sale e di pepe. Imburrate i stampini per torte salate nella piastra
e tagliate la pasta sfoglia in cerchi con un diametro di un paio di centimetri più ampio rispetto
ai stampini, aiutandovi con un bicchiere o con una coppetta.
Inne foderate gli stampi con i dischi di pasta sfoglia e iniziate a farcirli. Aggiungete in ogni
torte salate il composto di champignons e porri, il prosciutto cotto tagliato a pezzettini e ver-
satevi sopra il liquido di uova, panna e parmigiano no a riempirle. Se non riuscite a mettere
l’impasto delle torte salate direttamente negli stampini della piastra procuratevi dei stampini
in carta di diametro inferiore.
Accendete la piastra, aspettate che diventi calda e cuocete le torte salate per 8-10 minuti,
no a quando avranno assunto un bell’aspetto dorato. Servite le mini torte salate con funghi,
porri e prosciutto ben calde!
Ricette
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