For 4 people 150 g of spinosini 200 g of wild Murge king trumpet mushrooms 1 clove of garlic salt and pepper Paolo Rossi extra virgin pitted olive oil
For the cream of king trumpet mushrooms 10 g of flour 10 g of butter 1.5 dl of king trumpet mushroom stock salt and pepper
For the cream of king trumpet mushrooms Make a hot roux with the butter and flour, add the cold milk and the stock and cook slowly in a bain marie.
Keep a mushroom stock made with the earth, roots of the king trumpet mushrooms and the wild herbs of the Murge rocks, on the boil. Fry the spinosini in extra virgin olive oil for 3 seconds, plunge them immediately into part of the mushroom stock without touching them (otherwise they break). Cover and continue cooking for about 5 minutes. Complete cooking, gradually adding the stock a little at a time. Add salt and pepper.
Toss the king trumpet mushrooms in a hot pan with a drizzle of oil and a clove of garlic. Mix them with the spinosini and the cream of mushrooms. Grease some individual crème caramel moulds and sprinkle with Altamura breadcrumbs. Fill with the spinosini and bake in the oven for about 10 minutes at 180°C.
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