Name: Margottini alla Bergamasca (Egg Yolk-Filled Semolina Timbale with Mushroom Sauce)
Yield: Serves 8 as an entrée
Cuisine: Italian
Ingredients: ½ cup (125 ml) extra virgin olive oil; 1 litre Chicken Stock; 60 g unsalted butter; 1 clove garlic, bruised; 200 g gruyère, thinly sliced; 30 g Grana Padano, freshly grated; 300 g fine semolina; 8 egg yolks; 70 g unsalted butter, plus extra for buttering; fine salt; freshly ground white pepper; ⅓ cup (85 g) tomato passata; 350 g mixed mushrooms, trimmed and cut into bite-sized pieces; 1 onion, finely chopped; salt flakes and freshly ground black pepper; ½ teaspoon dried oregano; 1 small handful (about ¼ cup) flat-leaf parsley leaves, finely chopped

Preparation info

Serves
8
as an entrée

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

The semolina for this dish is cooked in a similar way to polenta. It’s important to ‘ram it into the water, whisking all the time so it doesn’t go lumpy. This timbale is traditionally made in one large mould (called a margotta) for the whole table to share, although I’ve made individual serves here. I like to use pine mushrooms for the sauce if they’re in season – chestnut mushrooms, Swiss browns, oyster mushrooms, slippery jacks and enoki are all good too.