With the butter, flour, egg yolks, two tablespoons of extra virgin olive oil, salt and cold water, prepare a fairly consistent dough, which you will leave to rest for about 3 hours. Then roll it out thinly and line a mould. Cover the dough with a sheet of thin paper, fill the gap with dried beans so that the dough does not make bubbles, and cook in the oven. In the meantime, prepare the filling by boiling half a litre of milk with a tablespoon of butter; when it boils, remove the saucepan from the corner of the stove and pour in, all at once, a glass of flour and a pinch of salt. Stir well until the dough is cooked, remove from the heat, leave to cool before adding the three eggs and the brughiera melted over the fire in a little milk. Form with a spoon some gnocchi which you will cook in boiling salted water. Fill with these gnocchi the hollow of the crust already prepared, add some béchamel sauce, parmesan cheese and a mushroom ragout, inform for a few minutes and then serve.
Ingredients:
100 grams of butter
300 grams of flour
two egg yolks
for the filling
half a liter of milk
flour
butter
3 eggs
100 grams of heath
béchamel
mushroomragout