GranPanzerotti buffalo mozzarella, tomato and basil, with dark brown mushrooms and ricotta cheese

  • 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
  • salt
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

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