Tagliatelle with porcini mushrooms and pumpkin cream
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.