PENNETTE WITH PUMPKIN CREAM, PORCINI MUSHROOMS AND BALSAMIC VINEGAR

945 Views
 
MASTERY Level
50 min
946 Views
 
MASTERY Level
4 People
50 min
INGREDIENTS for 4 people

11.25 oz Pennette Barilla

10.6 oz pumpkin

7 oz porcini mushrooms

1.75 oz shallot

1 tablespoon of chopped parsley

1 sprig of rosemary

1 clove of garlic

3.4 fl. oz extra virgin olive oil

26.4 fl.oz water

salt and pepper t.t.

balsamic vinegar t.t.

Preparation

Clean the pumpkin, remove its seeds and cut it into cubes large by about 0.40 inches.

 

Put the pumpkin scraps in a pan with the onion and a pinch of salt.

Pour on about 26.4 fl. oz of water (in any case enough water to cover it all), bring to the boil and cook it. Once cooked, place in the mixer and blend to obtain a cream. Add a little cooking water if needed to obtain a fairly dense cream.

 

Chop the rosemary, the parsley leaves and garlic.

In a pan, on an average heat, heat half the oil and sauté the pumpkin cubes seasoning with salt and pepper. Set the pumpkin aside and then sauté the mushrooms, garlic, rosemary and half the parsley in the remaining oil, in the same pan.

Cook for about two minutes, then add the pumpkin cream and sautéed cubes.

Boil the Pennette in boiling salted water following the box instructions, drain when they are ‘al dente’ and add to the pumpkin seasoning sautéing it all together in the pan.

Serve sprinkled with the remaining chopped parsley and a few drops of balsamic vinegar.

 

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