Spaghetti striped with pumpkin pulp and sweet olives
12 recipes
Pumpkin cake and nail fungus
ingredients
servings
8
Type 0 wheat flour
250 grams
Red wine
80 grams
Extra virgin olive oil
100 grams
Pumpkin
800 grams
Oyster mushrooms
200 grams
Fresh rosemary
5 grams
Garlic
3 wedges
Nutmeg
1 teaspoon
Iodized salt
5 grams
Pepper
3 grams
starters from Italy - Liguria
Pumpkin cake and nail fungus
Pumpkin cake and nail fungus
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pumpkin salad pie and mulberry mushrooms is a typically autumnal recipe. Mushrooms can be picked up in country walks
preparation
step 1
Prepare the pasta brisè to the wine. In a mixer, knead the flour with 80 grams of Evo oil, cold wine, half nutmeg and two grams of salt. Form a ball, cover it and place it in the refrigerator for 20 minutes.
step 2
Peel the pumpkin, cut it to dadini. Chop a clove of garlic with rosemary, rub it in 10 grams of oil and add the pumpkin. Cook for about 15 minutes covered, adding little water at a time.
step 3
Clean the mushrooms by removing the stems. Rinse them under running water and fry them in plenty of salted water for 10 minutes.
step 4
Drain the mushrooms and grind them with 10 grams of oil and two garlic cloves for 10 minutes. Dust of ground pepper
step 5
Pass the pumpkin nuts to the minipimer, Salare with the remaining salt. Spread two thirds of dough on a sheet of paper oven and place in a 26 cm mold. Make a cord with the pasta and arrange the board.
step 6
Pour the pasta with the knife of a fork. Pour into pumpkin cream, sprinkle with nutmeg and place over the mushrooms.
step 7
Heat oven oven at 180 ° for 30 minutes. Serve lukewarm. It is also excellent as a splash or for a fast lunch at home, accompanied by a mixed salad.
