Autumn,is the time, like everybody knows, of the pumpkin, and of course I couldn’t miss it to make a nice dish with this beautiful fruit.
The receipt I have seen a long time ago at my friends restaurant Gianni’s in Italy. His chef prepaired the dish very well with cream. Maybe you have noticed on my dishes I try not to use cream and so I made it with a different system.
And of course,for me it was a new challenge. Just follow how I did it and I am sure you will not be disappointed…:)
Paglia e fieno ( Pasta )
Salt & pepper to taste
Soft cheese( provola…)
Extra virgin olive oil
Garlic to taste
Dry Porcini (mushroom)
I let the mushrooms at least 6 hours in the water, to soften
Cut some garlic in small piece and with some oil start to cook very lightly the pumpkin
and when start dry the cooking ,just fill in the pan,
the water of the porcini (is get tasty too)
,you do this until the pumpkin start to get soft.
Now you can add the porcini and keep cooking very softly,until you get the taste of it.
….And if you want you can add the cream …..
but as you can see I have been use the soft cheese(provola)
I mix until all the cheese melts in the rest of the ingredient and all the compost is get creamy.
I found that is even better with the cheese than the cream.may you let me know….?
pics made by FotoMaskaGrafia