This dish made from hot cheese and mushrooms is served in the Rustichello ristorante, Province Marche, central Italy. It was invented by Jesuit monks, hence the name. People come over to eat this julienne straight from the kitchen range. Waiters glide around nimbly depositing ceramic dishes with boiling cheese. Jesuit is washed down by red wine.
Ingredients for Julienne with Cheese and Mushrooms
- 0.8 lb mozzarella
- 0.2 lb Parmesan
- 0.4 lb Emmentaler
- 1.5 lb Gorgonzola
- 0.08 lb butter
- 0.04 lb flour
- 0.84 pt milk
- 0.2 lb (porcini mushrooms) ceps
Recipe for “Jesuit” Julienne
- Melt butter in the frying-pan. Add finely chopped mushrooms and fry for about 2 minutes.
- After that add flour and fry for one more minute stirring.
- Prepare the Béchamel sauce pouring in milk slowly and stirring constantly; finally add gorgonzola.
- Cut mozzarella and emmentaler into cubes, put them into an ovenproof mold, sprinkle with grated parmesan and pour over with mushroom sauce.
- Bake julienne in the oven at 428 degrees for 20 minutes until a golden crust has formed on top.