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Roman recipes

Parmigiana with mushrooms


800 g boletus mushrooms
3 eggs
300 g mozzarella cheese
800 g tomato purée
600 g minced meat
300 g grated Parmesan cheese
1 clove of garlic
extra virgin olive oil
salt and pepper

Clean the mushrooms, slice them and dip them into the egg and breadcrumbs. Place them on tray covered with paper towels. Prepare a ragù with the meat, oil and garlic and brown it. Add the tomato purée to the ragù and cook on an average flame. Aromatise with the oregano. Prepare the parmigiana by alternating mushrooms with ragù, mozzarella and Parmesan cheese. Bake at 180° for about 40 minutes.

Related to: Secound courses