Help with this recipe

17 years ago

Tortino ai funghi

Mushroom Crust

4 slices white bread

4 eggs

7 cups milk

grated Parmigiano

1 clove garlic, chopped

1 pinch of oregano

5 tbs. olive oil

1 lb. mushrooms, sliced

2/3 lb. tomatoes, peeled and chopped

salt

pepper

Remove and discard the crust of the white bread and moisten the rest with milk. SautÃ© the garlic with oil; stir in the mushrooms for few minutes and then add the tomatoes. Cook for 10 mins. Let cool for a while.

Whip the eggs; mix in the cheese and the moist bread; combine with 2/3 of the sautÃ©ed mushroom and tomatoes, then place this mixture in a buttered baking dish: top with a layer of remaining mushrooms. Sprinkle with oregano, salt and pepper. Bake for about 10-15 mins. in oven at 400ÂºF.

I am a little confused with the "moisten with the rest of the milk". How do you think you use all the milk in this recipe? I took an Italian cooking class about 4 yrs ago and can't remember how they prepared this dish at all. Plus do you think I can make this now and cook it at dinner time? Thanks. Plus, what size of dish would you cook it in? Oh, and how would you present it so it looks nice? Slices, in rounds?

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Comments (8)

User
17 years ago
Sounds like you are making a "Strata" or a savory bread pudding.

The 7 cups of milk has to be a typing error.

I'd beat the eggs with 1 1/2 of milk (I'd use cream) season, add the bread and mix well so that the bread absorbs most of the egg mixture, add the tomatoes and sauted mushrooms, and pour mixture into a buttered casserole. (you can use a square or rectangle or even a loaf pan. This is the type of thing I would bake in a bain marie.(water bath).

Maybe you could make a sauce using the extra milk. A Bechamel seasoned with garlic and parmesan cheese.

Ann
cookie8
Original Author
17 years ago
It was very good the way it was prepared and too bad I didn't write it down. I will do it your way Ann. I like the idea of having a sauce with it. I think I will do rounds, a bit of sauce and a sprig of something - rosemary, oregano, whatever looks healthiest in the garden right now. I have never made a Bechamel sauce so I presume I am using the parm. cheese to thicken it? Do you think preparing in advance is a bad idea?
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User
17 years ago
Cookie, the parmesan cheese doesn't thicken the sauce it flavours it. You start with a roux and it is the flour that thickens the sauce. A basic Bechamel is 2 tablespoons butter, 2 tablespoons flour for the roux, cooked for a couple of minutes (so your sauce doesn't taste like raw flour) and two cups of milk. I heat the milk with a garlic clove to season it but you can also add onion or shallots. Add the milk to the roux, stirring so that the sauce is smooth, simmer for a few minutes. Add your parmesan cheese and adjust the seasoning with salt and pepper. The basic formula is one tablespoon flour and one tablespoon butter to one cup of milk. For a thicker sauce increase the flour and butter or decrease the milk.

You can add other cheeses as well. Cheddar, blue, etc....

Ann
User
17 years ago
I agree, 7 cups of milk sounds like an error, but if you Google the recipe, it apparently has been copied, with the same 7 cups of milk over and over again. One other recipe states it differently (Remove and discard the crust of the white bread and moisten the rest with milk.), and has a picture.

I wonder if anyone who posted the recipe actually made it with 7 cups of milk.

Good luck.
lorijean44
17 years ago
I think you're misreading the recipe, Cookie. It's not saying soften with the rest of the milk - it says soften the rest [of the bread] with the milk (all 7 cups).

I'm curious to know how the recipe would turn out with that much milk...

Lori
cookie8
Original Author
17 years ago
Okay, Lori, I just had baby number 4 so my brain is numb/nonfunctioning. What rest of bread? Sorry, but my head hurts - for 2 yrs now. ha ha.
User
17 years ago
The milk still seems way out of proportion to the rest of the ingredients. 7 cups of milk isn't going to moisten the bread, it's going to dissolve the bread.

If it was translated from Italian, maybe it should be 7 TBS of milk. There are a couple of recipes (in Italian), that call for 400 or 500gm of milk or cream (that's 14oz, by weight, still a lot), and another calls for 200ml which is about 6oz milk, which seems much more reasonable.

Here is a link that might be useful: Pie with wild mushrooms
lindac
17 years ago
I think there's something very wrong with that recipe.
And I went to the site and read several other recipes....several of which also had something very odd about them. I.E. Fettuccini carbonara,w ith a pound of cooked pasta and only 3 egg yolks.
And a recipe for almond cookies calling for a cup of bitter almonds. A whole cup! I know that heating does inactivate some of the cyanide, but a cup??? I would be very afraid of that!
I think your recipe is flawed...follow Ann's recipe!
Linda C

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