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Parmezan waffers with dried boletus

Parmesan cheese waffers with dried boletus porcini Parmesan cheese waffers with dried boletus porcini

Ingredients (6 pieces)
200 gr freshly grated Parmesan cheese
120-140 gr dried boletus (porcini)
1 spoon flower
2 spoons water

Sprinkle the dried volites with a little water, to soften. Then chop them finely.

In a bowl, mix all the ingredients, adding water to get extra moisture.
Put the mixture in a silicone mold, to have a height of 3-4 mm, press lightly so that there are no gaps and then in a preheated oven (160-180 degrees)
Bake for 20 minutes.
Remove the form from the oven and place the pieces on absorbent paper to remove any oil.

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