Lipie cu gălbiori

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Pentru lipie:
150 ml apa
250 g faina neagra
1 lingurita drojdie uscata
1 lingurita sare
1 lingurita zahar
1 lingura ulei
Pentru umplutura:
300 g galbiori
1 ceapa
2 catei usturoi
sare
cimbru si busuioc
50 g cascaval
patrunjel verde

Mod de preparare

Lipia: Drojdia se amesteca cu zaharul si se dizolva cu putina apa calduta.Lasam 10 minute la dospit. In vasul masinii de paine punem faina, sarea si uleiul. Adaugam maiaua si restul de apa si framantam un aluat potrivit de tare, care se lasa la dospit jumatate de ora. Intre timp pregatim umplutura: ciupercile curatate, spalate si bine scurse de apa se calesc impreuna cu ceapa si usturoiul tocate marunt, in cateva linguri cu ulei de masline. Condimentam dupa gust cu cimbru si busuioc, potrivim gustul de sare. Se lasa la foc mic pana scade toata zeama lasata de ciuperci. Se lasa la racit. Aluatul se intinde intr-o forma de tarta unsa cu ulei. Se pun deasupra ciupercile calite si se da tava la cuptor la foc mediu pana se rumeneste. Se scoate tava din cuptor, se presara deasupra cascavalul taiat cubulete si se mai da 5 minute la cuptor pana acesta se topeste. Se presara cu patrunjel verde tocat si se portioneaza.

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