Tortino Ai Funghi


4 slices white bread
4 eggs
7 cups milk
grated Parmigiano
1 clove garlic, chopped
1 pinch of oregano
5 tbs. olive oil
1 lb. mushrooms, sliced
2/3 lb. tomatoes, peeled and chopped

How to make the Mushroom Crust:

Remove and discard the crust of the white bread and moisten the rest with milk. Saute the garlic with oil; stir in the mushrooms for few minutes and then add the tomatoes. Cook for 10 min. Let cool for a while.

Whip the eggs; mix in the cheese and the moist bread; combine with 2/3 of the sauteed mushroom and tomatoes, then place this mixture in a buttered baking dish: top with a layer of remaining mushrooms. Sprinkle with oregano, salt and pepper. Bake for about 10-15 min. in oven at 400°F.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at