- 1 package of GranPanzerotti filled with buffalo mozzarella, tomato and basil
- 500 gr of dark brown mushrooms
- garlic and parsley
- ricotta cheese
- extra virgin olive oil
Preparation:Clean the mushrooms without removing the peel and slice them. Mince a slice of garlic and some tuft of parsley. Fry the mushrooms in a pan with 2-3 spoonfuls of oil. When they reach a middle cooking, salt and unite the minced garlic and parsley, then unite the gran panzerotti with a glass of hot water in a pan. Cook everything for three minutes. Serve the dish in a plate and complete it with slices of ricotta and extra virgin olive oil.
Cooking time:10 minutes