Tagliatelle with porcini mushrooms and pumpkin cream
34 recipes
Lasagne with pumpkin pesto and mushrooms
ingredients
servings
6
Pumpkin
700 oz
Parsley
1 spoon
Onions
1 unit
Hazelnuts
100 oz
Garlic
1 wedge
Iodized salt
to taste
Grated Grana Padano
100 oz
Fresh scamorza cheese
100 oz
Porcini mushrooms
300 oz
UHT bechamel sauce
100 oz
Extra virgin olive oil, vitaminized
to taste
Lasagne, egg pasta
500 oz
first courses from Italy
Lasagne with pumpkin pesto and mushrooms
Lasagne with pumpkin pesto and mushrooms
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lasagne with pumpkin pesto and mushrooms first tasteful dish that contains all the flavors of autumn.
preparation
step 1
Clean the pumpkin, removing the skin, seeds and filaments. Wash it under running water and pat dry with paper towels. Cut it into cubes.
step 2
In a nonstick skillet saute the onion in two tablespoons of oil. Add the diced pumpkin and salt. Cover with a lid and simmer over a low heat for 20 min. Stirring occasionally and add
step 3
When cooked, add the milk and stir. Turn off the heat and transfer the pumpkin in the blender.
step 4
Add hazelnuts, parsley, Parmesan cheese and a tablespoon of oil. Blend until creamy.
step 5
With the help of a boxcutter eliminated the earthy part on the stem of the mushroom. Slice the mushrooms.
step 6
In a pan saute garlic with a dolium wire. Then eliminate garlic and add the sliced mushrooms. Add salt and add the chopped parsley.
step 7
Take a baking dish, spread a layer of sauce on the bottom, lying 4 sheets of lasagna overlapping them slightly, cover with the pumpkin pesto, mushrooms, sauce and smoked cheese and parmesan
step 8
Finish with a final layer of sauce, pumpkin pesto and mushrooms. Sprinkle the surface with the grain.
step 9
Bake in a preheated oven at 200 ° C for 20 minutes
step 10
Allow to cool 10 minutes before serving Lasagne with pumpkin pesto and mushrooms.
