A first espresso dish, with all the good of things prepared at the moment and eaten – especially in good company. A perfect preparation to enhance Urbani Frozen Porcini Mushrooms.
Prepare the dough by mixing the whole eggs with flour, first in a bowl and then on the chopping board . Once combined, let the dough rest for 30 minutes in the refrigerator in the film.
For the béchamel sauce: slowly melt the butter, add a tablespoon of flour and milk . Mix vigorously with a whisk. When the mixture is well thick, remove from the heat and add a grate of nutmeg and a tablespoon of Taleggio .
Fry the sausage in to pieces with a little extra virgin olive oil .
Roast the sliced frozen porcini mushrooms on a hot plate with a little extra virgin olive oil .
When all the toppings are ready, roll out the dough first with a rolling pin and finally, to have a thin pastry, with a sheeter . Cut rectangles and cook them in boiling salted water and with a drop of extra virgin olive oil, which will serve to prevent you from sticking the sheets of dough together during cooking .
Drain the pasta and compose the dish .
Lay on the plate a puff pastry, then a tablespoon of béchamel sauce, pieces of sausage and some roasted porcini mushrooms, finally grated Parmigiano Reggiano . Repeat this procedure with two more layers of puff pastry and toppings.