{"id":4900,"date":"2012-11-17T20:35:31","date_gmt":"2012-11-18T04:35:31","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=4900"},"modified":"2012-12-10T00:24:52","modified_gmt":"2012-12-10T08:24:52","slug":"crostata-di-funghi","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/crostata-di-funghi\/","title":{"rendered":"Crostata di Funghi"},"content":{"rendered":"

Mushroom Tart<\/p>\n

\"Mushroom-Crostata-640x402-3684_855\"<\/a><\/p>\n

For those of you out there, and I know you are there, who are not serving turkey this Thanksgiving, but rather are going whole hog and serving ham, let me recommend this crostata as an accompaniment or a starter. Cremini are affordable, and they are in markets everywhere. Their meaty taste and hearty texture are perfect Fall fare. And if you want to really splurge – it’s Porcini season in Piemonte, and the little piglets (porcini – piglet in Italian) have made the trek to the U.S. Substitute an ounce or two for some of the cremini. You will be rewarded with a heady mushroom perfume and extravagant taste. Got Nepitella? This is the place to use it. A cross between mint and oregano, the herb grows wild all over Italy and has a natural affinity for mushrooms. Substitute a tablespoon or two of Nepitella leaves for an equal amount of Italian parsley. Click here<\/a> for more on Nepitella.<\/p>\n

No matter what funghi (funghi – mushrooms in Italian) you select – porcini, cremini or even cultivated white button mushrooms, this is simple to put together. The all butter crust is no hassle, easy to roll out, and you can prepare and freeze it days ahead already fitted into its tart pan. I have called for Italy’s finely milled 00 (doppio zero) flour. If you have none, substitute American all-purpose flour.<\/p>\n

So if you too have pardoned a turkey this year and plan to serve ham, then why not buck tradition completely and go foreign? With ingredients from no fewer than five Italian regions, this will whet your guests’ appetites and please their palates. Cast off tradition this year, and consider this crostata.<\/p>\n

\"Mushroom-Crostata-1600x640-01\"<\/a><\/p>\n


<\/p>\n

Crostata di Funghi<\/h4>\n
makes 1 nine inch crostata<\/h6>\n

Pastry<\/em>
\n1 1\/2 cups 00 flour
\n1\/4 teaspoon salt
\n1\/2 cup unsalted butter, chilled and cut in 16 pieces
\n3 tablespoons ice water<\/p>\n

Filling<\/em>
\n1 tablespoon olive oil
\n1 1\/2 tablespoons unsalted butter
\n3 shallots, minced
\n14 ounces cremini mushrooms, cleaned and thinly sliced
\n1\/4 cup dry Marsala
\n1\/2 cup \u00bd & \u00bd
\n1\/2 cup heavy cream
\n2 large eggs
\n3\/4 cup grated Italian Fontina cheese
\n1\/4 cup grated Parmigiano
\ngrated teaspoon nutmeg
\n1\/2 cup chopped Italian parsley
\nkosher salt and pepper<\/p>\n

Make pastry<\/em>:
\nPlace flour and salt in workbowl of food processor fitted with steel knife. Pulse to combine. Drop butter over flour and pulse until mixture resembles coarse meal. With processor running add 3 tablespoons ice water. Process until mixture clumps. Add a bit more water if necessary. Remove dough from processor. Form into disk. Wrap in plastic and refrigerate 30 minutes. Roll dough on lightly floured board to 1\/8 inch thickness. Ease dough into 9 inch tart pan without stretching it. Place in freezer 30 minutes.<\/p>\n

Preheat oven to 375 degrees F. Adjust oven rack to center position. Place tart pan on baking sheet. Place a piece of non-stick foil over surface and up against sides of pastry. Leave enough foil so that you can lift it out. Fill with dried beans. Blind bake 20 minutes. Transfer to cooling rack and remove foil and beans.<\/p>\n

Make filling<\/em>:
\nMaintain oven at 375 degrees F. Melt butter and oil in 12 inch saute pan. Add shallots and 1\/2 teaspoon salt and saute over medium low heat until translucent, about 8 minutes, being careful not to brown them. Increase heat to medium-high and add mushrooms, 1\/2 teaspoon kosher salt and 1\/4 teaspoon ground nutmeg, turning to coat. Saute until mushrooms soften and release liquid, about 8 minutes. When liquid has evaporated, add Marsala. Decrease heat to medium-low and continue sauteing until almost dry, about 10 minutes. Remove from heat, add 1\/4 teaspoon pepper and Italian parsley. Set aside.<\/p>\n

Make custard filling by combining \u00bd & \u00bd, cream, eggs and 1\/2 teaspoon each nutmeg and kosher salt and 1\/4 teaspoon black pepper in a small bowl. <\/p>\n

Remove tart pan from freezer and place on sheet pan. Spread mushroom mixture over bottom of pastry. Distribute Italian Fontina over mushroom mixture. Slowly pour custard mixture into shell, filling any open spaces. Top with grated Parmigiano. Bake 30 minutes on center rack until set. Remove to rack. Cool 15 minutes prior to service.<\/p>\n


<\/p>\n

Note: You can click on any picture for a larger image, and to see a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Mushroom Tart For those of you out there, and I know you are there, who are not serving turkey this Thanksgiving, but rather are going whole hog and serving ham, let me recommend this crostata as an accompaniment or a starter. Cremini are affordable, and they are in markets everywhere. Their meaty taste and hearty […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[59],"tags":[1437,1443,1442,1441],"class_list":["post-4900","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-cremini","tag-crostata-di-funghi","tag-mushroom-tart","tag-porcini"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1h2","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=4900"}],"version-history":[{"count":4,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4900\/revisions"}],"predecessor-version":[{"id":4993,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4900\/revisions\/4993"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=4900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=4900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=4900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}