Fusilloni porcini sauce, pumpkin and salame di Varzi

Fusilloni porcini sauce, pumpkin and salame di Varzi. I love autumn: except that I love going overboard, the fall would be my favorite season. The temperature warm, the colors of the leaves, the harvest and, above all, all the vegetables from the period beginning with the pumpkin and mushrooms. That's why I wanted to put together these two beloved vegetables and make a tasty and autumnal ragout, enriched with crunchy strips a very special salami, salame di Varzi Dop. This is a unique dish and well-balanced nutritionally, He sees the presence of carbohydrates, vegetables with all their vitamins and proteins of salami. Try it and let me know.

Ingredients for 4 people:

• 360 grams of fusilloni pasta or you prefer
• 200 grams of porcini mushrooms
• 300 grams of pumpkin Red
• 150 grams of salame di Varzi Dop
• Golden onion
• 2 Sage leaves
• a sprig of Rosemary
• salt and pepper to taste
• 6 tablespoons of extra virgin olive oil
• parmesan grated as needed (I use the Beautiful Lodi)
• 50 ml of red wine

Finely chop the onion, Sage and a little’ by Rosemary. Clean the mushrooms with a damp cloth and let them to pieces. Wash the pumpkin and deprive it of the rind, then cut it into cubes rather small. Mince the salame di Varzi at knife and make the strips which then will go to garnish. Sauté the onion in a pan with 4 tablespoons oil, letting it soften over low heat. Then join the Sage, the Rosemary and the diced salami. Add the pumpkin and Brown, then raise the heat and add wine. When the alcoholic portion of the wine has evaporated, salt, pepper and cook covered over low heat for 10 minutes. The pumpkin should begin to unravel.

In the meantime, skip the mushrooms with the remaining two tablespoons of olive oil over high heat for two minutes and Add pumpkin and sausage sauce. Cook all other 5 minutes and, When the sauce will become thick and creamy, remove from heat. FRY in a pan the strips of salami, no other fat, so they become crunchy.

Boil the fusilloni in abundant salted water and drain when "al dente" putting aside a little’ of the cooking water. Stir fry the fusilloni with meat sauce by adding, if necessary, little cooking water. Sprinkle the dish with the grated Parmesan cheese, Garnish with slices of salame di Varzi and decorate it with some’ of fresh rosemary. Serve immediately.

THE COMBINATION: We wanted to pay homage to the Oltrepo Pavese (Since the ingredients there is the Salame di Varzi) in this combination, by choosing a Bonarda Doc produced by Vanzini: aromas of BlackBerry and raspberry, soft taste, aftertaste of almond and plum with a long.