Coarsely grate the Bitto cheese and set aside. Put a little oil in a pan, add the sliced shallot, brown it, then add the roughly chopped mushrooms and cook for 10 minutes. Cook the panzerotti in a large quantity of boiling salted water, drain them and pour them into the pan with the mushrooms, mixing everything together. Add some of the cheese, divide the food among plates, top with more grated Bitto cheese and serve.
Valtellina-style panzerotti with mushrooms and Bitto
Difficulty:
Medium
Time of preparation:
15 min
Doses:
4 people
Ingredients
– 500 g Valtellina-style panzerotti
– 200 g Bitto cheese
– 400 g washed mushrooms
– Shallot
– Grated cheese
– Salt and oil to taste
– 200 g Bitto cheese
– 400 g washed mushrooms
– Shallot
– Grated cheese
– Salt and oil to taste
Preparation
