I love porcini mushrooms. The warm earth that warms the belly so beautifully in autumn. I prefer to eat them with a few drops of olive oil and grated pecorino so that the aroma does not falsify.
Soak the dried porcini mushrooms in water for approx. 1 hour.
After that cut the brown mushrooms very small together with the drained porcini mushrooms.
Cut 1 shallot and 1 clove of garlic also very small
Add 2 tablespoons grated pecorino sardo
Season with Himalaya salt and cayenne pepper
Mix the mixture well by hand or spoon
Cut the pasta dough into 16 rectangular strips and place a spoonful of the filling in the middle of the pastry biscuit. Brush the edges with lukewarm water and form small packets.
Place in a gratin dish, cover with water and bake in the oven for 15 - 18 minutes. Or cook in a large pan in salted water until soft.
