Details:
Ingredients
– 2 large wursts (160 g approx)
– 2 onions
– 250 ml vegetable stock
– 2 spoons extra virgin olive oil
– Salt, pepper
– Thyme, oregano and marjoram
– 250 g of puff pastry
– 200 g of soft cheese
– 20-30 g of Parmigiano
Preparation
– Cut the wursts in very small pieces.
– Clean the onions, then cut them in small pieces and heat the broth.
– In a pan put oil, onions and let brown over high heat.
– Add a ladle of broth, a pinch of salt, pepper, thyme, oregano and cook 10 minutes over medium heat. Mix occasionally and add more broth if the sauce is too dry.
– Cover a pan of 26 cm in diameter with baking paper and put the pastry.
– Pierce the bottom with the tines of a fork.
– Sprinkle the bottom of the wursts, add onions, small pieces of soft cheese and pepper.
– Mix the ingredients with a spoon then sprinkle with Parmesan cheese.
– Bake for 20 minutes at 180 ° C, until it is brown.
Barbara Farinelli – www.lospicchiodaglio.it
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