Mushroom pie
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Cuisine of the Aosta Valley]
Valley of Aosta
Aosta Valley is located in the northwestern corner of Italy and is the smallest of the 20 Italian regions.
○.Mushroom pie
Funnels of fun for formaggi
The Aosta Valley, a mountainous region in the Alps, is rich in mushrooms. This classic dish is made by sautéing them in butter, combining them with readily available cheeses such as the region's famous Fontina cheese, and wrapping them in pie.
Since it is made only with butter and cheese, it tends to have a strong and heavy flavor, but that is also what is characteristic of this region.
It is served simply and without any garnishes.
[How to make]
1. Make the kneaded pie dough.
②. Clean the porcini mushrooms and cut them into bite-sized pieces. Fry them briefly in butter and season with salt and pepper. Leave to cool.
③. Stir the ricotta cheese from the Piedmont region and add the grated Parmigiano Reggiano cheese and diced Fontina cheese. Then add the sautéed porcini mushrooms from ② and mix. Place in the refrigerator to cool. → (A)
④. Using a rolling pin, roll out the pie dough thinly, wrap it around (A), and shape it into an oval.
⑤. Brush the surface of the pie with egg yolk and bake in a 270℃ oven for 12 minutes.
○.Rice tart
Torta di riso
There isn't much variety in sweets in the Aosta region, but tarts are quite popular.
Among them, apple tart is the most popular, as the area is known for its apples.
The rice tart introduced this time is a dish that is typical of this region, which uses a lot of rice.
It is made using milk, eggs, etc., giving it a similar texture to bread pudding.
Although it looks simple and heavy, it is surprisingly light thanks to the addition of lemon peel, making it easy to eat after a meal.
[How to make]
1. Soak 50g raisins in water or wine and sprinkle a thin layer of flour on top.
2. Grease a tart mold with butter and sprinkle with finely grated breadcrumbs.
③. Add 1 liter of milk to a pot and bring to a boil, then add salt and 250g of rice and simmer. Just before it's done, add grated lemon peel, raisins, 150g of sugar, 2 eggs, and 80g of unsalted butter and mix well.
④. Place the dough from step ③ into a tart mold, spread melted butter on the surface, sprinkle breadcrumbs on top, and bake in a 170℃ oven for 15 to 20 minutes. Cool before serving.
That's all for today.
Thank you for reading to the end today!
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
