Very easy to prepare appetizer, delicious, delicate and fragrant: mushroom and ricotta cupcakes, with toasted almonds and chives. I used mushrooms Calhoun, but you can also use the para, the mushrooms and even the mushrooms. In practice it is simply mix all ingredients and bake the cupcakes, then you just have to serve them with a glass of bubbles… I have them prepared in finger version using stencils for just 3 cm diameter mini muffins, but you can use larger by varying, Obviously, cooking times.
Ingredients for 12 tiny patties, silicone molds made for mini muffins:
- 200 grams of ricotta cheese
- 100 grams of mushrooms, Chanterelle or mushrooms that you prefer
- enough chives
- salt and pepper
- 30 grams of shredded PDO Parmigiano Reggiano
- an egg
- a handful of chopped unsalted roasted almonds
- 2 Tablespoons extra virgin olive oil to sauté the mushrooms
- a clove of garlic
Clean the mushrooms from the loam, cut off the end and make them into small pieces. Put the oil in a pan and fry the garlic without letting him take color, Add mushrooms, season with salt, pepper and saute over high heat for 5 minutes. Remove the garlic and set aside.
Whisk the egg in a bowl with the Parmesan cheese and a pinch of salt, combine the ricotta and mix well. Add the finely chopped chives, chopped toasted almonds, freshly ground black pepper and mushrooms. Mix well and fill the silicone baking cups (or stencils you have chosen) with the mixture. Garnish each tart with toasted almond.
Preheat oven to 200 degrees and bake the cupcakes. Bake for 10 minutes or until the surface of the pie won't be swollen and Golden. Serve lukewarm.