Chanterelles Timbale

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Other Ingredients

6 Eggs

50 g. Fresh cream

400 g. Taleggio cheese

q.s. Butter

q.s. Parmigiano Reggiano

q.s. Milk

q.s. Parsley

q.s. Salt

Serve 6

In a bowl beat the eggs together with the grated parmigiano  and the fresh cream; add the well-drained chanterelles, the chopped parsley and a pinch of salt. Transfer the mixture into six previously buttered single-portion molds. Bake the timbale in a bain-marie in the oven at 150 ° C for 25 minutes. In the meantime in a sauce pan melt the Taleggio cheese with some milk; spread the cream  on the plates., turn out the timbales and place them in the center and serve.

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