These are the words Ana Natali de Ginastera, widow of the great Maestro, wrote to me, thanking me for this exclusive dish from our house:
“A dear memory for Maria Teresa, after my concert with music by Ginastera and a dinner made for the Gods. We will return soon and meanwhile, we will dream with the mouth-watering treats from La Marchigiana.”
1 – By hand, remove the stem of each mushroom and place them aside. Rinse mushrooms and boil them for 30 seconds in water with a pinch of salt. Remove and rinse quickly with a second of cold water. Strain them well and fill them with the following preparation:
2 – Sautee in a pan the butter, diced onions and wine. Once the wine has been absorbed, add the mushroom stems, previously diced.
3 – Cook the preparation for a few minutes, stirring occasionally.
4 – Remove from the heat and add the parsley, ham and cheese. Season the mixture and if it looks soft, add a spoonful of bread crumbs. If it is too firm, add a couple spoonfuls of cream.
5 – Stuff the mushrooms and place them in a large casserole dish, cover them with cream and powder them with parmesan cheese.
6 – Place dish in oven on high heat until browned. Remove and serve.
I recommend this dish for cold days, as an appetizer or to accompany grilled meats.
Ingredients (makes 4 or 5 servings)
- 500 to 600g. large mushrooms (size No. 4)
- 2 chives
- 40g. butter
- 1 teacup white wine
- 1 tablespoon bread crumbs
- 2 tablespoons cream
- 60 to 70g. diced ham
- 80g. Gruyere cheese
- 2 tablespoons parmesan cheese
- 250 to 300g. cream
- Salt and pepper