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Home Flavours Traditional Recipes Soups Yellow pumpkin cream with Borgotaro porcini

Yellow pumpkin cream with Borgotaro porcini

Crema di zucca gialla e porcini JPGDifficulty: medium

Ingredients: 300 g of Borgotaro porcini mushrooms, 2 kg of yellow pumpkin pulp, 100 g of potatoes, 100 g of Romagna shallots, 50 g of garlic, 100 g of butter, 1 liter of meat broth, 100 g of grated parmigiano reggiano cheese, 100 g of chopped parsley, 300 g of guanciale, 2 dl of olive oil, salt and pepper to taste. Serves 10 people.

Preparation: cut the pumpkin into small pieces and the shallot into slices and cook them over low heat with the butter.  After 10 minutes, add the potatoes cut into cubes, cover with broth, add the salt and continue cooking for an hour.  At the end, blend everything together with a mixer.  In the meantime, clean the mushrooms, slice them and cook them in a pan with garlic, oil, parsley, and salt and pepper to taste.  Cut the guanciale into strips and cook it a separate pan until it is crisp.  Serve the cream of pumpkin hot and dressed with the porcini mushrooms, a bit of crisp guanciale, a dash of oil and a sprinkling of parmigiano reggiano.

Vinoconsigliatobianco Pignoletto Doc dei Colli bolognesi

Last modified Sep 10, 2015

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