Today Sigrid Verbert recipe, taken from the Gambero Rosso (a number of months ago) but we have partly modified (obviously under pressure from the Art and not mine) and served in appetizers on Christmas day proving very popular .
Ingredients 120 g flour 00 g butter 100
2 eggs 40 g parmesan
grated 30 g hazelnuts 20 g extra virgin olive oil
10 g of dried porcini
1 teaspoon baking powder unsweetened
0.5 dl of whole milk salt and freshly ground black pepper to taste
In mixer reduces flour toasted hazelnuts. Do the same with dried porcini. Beat eggs with mixer, the Parmesan cheese and mushroom powder. 00 Add the flour, salt, baking powder, hazelnut flour and milk. Melt the butter in a saucepan and add the mixture, stirring constantly. Combined oil and a little 'pepper, stirring constantly. Butter the madeleine molds (the dough is good for about 15 madeleines), or if you do not go well as for sweets, fill them with wire and bake for 15 minutes at 180 degrees. Turn out and cool.
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