Stracciatella In Crust

Preparation:

Preparation: Clean the mushrooms by depriving them of the earthy part, slice them and cook them in a pan for about 15 minutes with 40 g of butter; salt and pepper. Shell 3 eggs in a bowl, add the cheese, the semolina, salt, pepper, plenty of grated nutmeg and chopped parsley; beat with a fork. Bring the broth to the boil in a saucepan, pour in the egg mixture, lower the heat, stir with a whisk and cook for a few seconds. Add the mushrooms, mix and distribute the stracciatella in 4 zuppierine or bowls that can go in the oven. Brush the edges of the zuppierine with the egg yolk. Cut out of the puff pastry 4 discs slightly wider than the soup bowls and place them on top, gently pressing the edges; brush the surface of the dough with the egg yolk. Put in the oven already at 200 degrees for about 15 minutes; wait a few minutes before serving. The pasta crust can be enjoyed cut into small pieces (as if they were croutons) together with the stracciatella.