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Pan Campesino Relleno

Categoría
Panes
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 Pan campesino grande
  • 2 Tazas de hongos frescos laminados
  • 1 Taza de cebolla blanca (cortada finamente en plumilla)
  • 3 Cucharadas de aceite de oliva
  • 1½ Tazas de crema de leche
  • ½ Taza de vino blanco
  • 1 Taza de queso emmenthal (rallado)
  • 1 Taza de queso gruyère (rallado)
  • Sal y pimienta al gusto
  • Pizca de nuez moscada

Preparación

  1. Para el relleno, en una sartén colocar las 3 cucharadas de aceite de oliva y sofreír las cebollas por unos 3 minutos.
  2. Salpimentar al gusto, agregar los hongos y dejar cocer.
  3. Luego, agregar el vino, dejar que evapore (un minuto) y agregar la crema de leche.
  4. Dejar espesar, añadir el toque de nuez moscada y, si es necesario, rectificar sal y pimienta.
  5. Por último, poco a poco ir agregando los quesos hasta que se derritan y se unan. Reservar.
  6. Para preparar el pan, cortarle la tapa y ahuecarlo retirando toda la masa blanda.
  7. Con esta masa formar pequeñas bolitas de pan y barnizarlas con aceite de oliva. Colocarlas en una bandeja para horno para llevar a dorar junto con el pan.
  8. Una vez listo el relleno, colocarlo dentro del pan ya ahuecado y llevarlo al horno para dorar por unos 7 minutos a una temperatura de 250ºC.

    TIPS: También se puede dorar el pan ya ahuecado en el horno por unos 7 minutos a una temperatura de 250ºC, mientras se mantiene el relleno aparte caliente. Una vez dorado el pan, se coloca el relleno dentro del pan y se sirve con los croutones. La tapa se coloca de lado sobre el pan, tipo boina, y sirve para comer con el relleno. Asimismo, el pan se va rompiendo e igualmente se va comiendo con el resto del relleno que quedó pegado del mismo.