Good, Indeed yummy: gateau di zucca patate e funghi misti. Easy to prepare, cheerful and surprising with its vibrant orange color and delicate taste: fresh mushrooms make the difference, while for the cheese I used cheese and smoked cheese, so we have a nice creaminess but also stringy cheese.
Tra le varie tipologie di zucca, I suggest you use only a little aqueous: Mantovana, delica or violin (butternut squash). I used the valance pumpkin and I cooked whole in the oven, obtaining a thick puree, sweet and not at aqueous. The basic dough is made of boiled potatoes and mashed pumpkin. Mushrooms are simply stir-fried with garlic, oil, pepper for a spicy scents and parsley. Pumpkin gateau, patate e funghi è un piatto perfetto per l’autunno, It will solve dinner when accompanied by a mixed salad or cooked vegetables and is also perfect for a buffet, because you can prepare it in a roasting pan and cut into squares, so you can eat with your hands. If you want, you can also add in a bit stuffing’ pancetta or bacon, but so it is already tasty. I really enjoyed.
I remind you also try the potato gateau Sicilian, it gateau di potatoes with meat sauce and peas and the gateau with tomato sauce and fried eggplant. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. And now good day!
1,5 kg of yellow-fleshed potatoes
500 grams of pumpkin valance or violina, already baked
150 grams of scamorza
100 grams of taleggio Dop
a whole egg
80 grams of grated Parmigiano Reggiano PDO
60 grams of grated pecorino cheese Dop
fresh parsley, to taste
500 grams of mushrooms (Champignon, porcini mushrooms, chanterelle mushrooms)
a clove of garlic
a small piece of chili pepper
50 grams of butter
salt and pepper, to taste
nutmeg, to taste
extra virgin olive oil, to taste
breadcrumbs, to taste
butter, to taste
To prepare the pumpkin pie and potatoes with mushrooms must first boil the potatoes in salted water and cook the valance baked pumpkin, whole, for 1 hour or until, punzecchiandola with a fork, It will not be tender.
Peel the potatoes and mash with potato masher while still warm. Put them in a bowl and add the butter. Cover the bowl, so that the heat of the potatoes melt the butter. Meanwhile, Cut the pumpkin in half and, con l'aiuto di un cucchiaio scavarla mettendo da parte la polpa. The pulp of the pumpkin valance is naturally dry, creamy and sweet and it is sufficient to crush the tablet using a fork before stacking potatoes.
Add the squash to potatoes, mix and season with Parmesan cheese and grated pecorino, the whole egg, un po' di prezzemolo tritato, a pinch of nutmeg, salt and pepper. Stir until mixture is smooth: taste to balance the salt properly.
Pulire i funghi eliminando l'estremità terrosa ed eventuali residui di terra sul cappello o sul gambo, poi lavare velocemente i funghi sotto un filo d'acqua e tamponarli con cura. Slice the mushrooms. Fry in a pan the garlic and hot pepper in extra virgin olive oil. When garlic is golden, add the mushrooms, il sale e un po' di prezzemolo tritato. Skipping mushrooms over high heat for 3-5 minutes, then set aside.
Cut the cheese into cubes. Imburrare una teglia e cospargerla con un po' di pane grattugiato. Pour into the pan a mixture of potatoes and pumpkin and level. Spread the mixture over the cheese and mushrooms, then cover with the rest of the potatoes and pumpkin. Level, ungere leggermente il gateau di zucca e patate con i funghi con un po' di olio extravergine di oliva e cospargere la superficie con poco pane grattugiato.
Bake the pie in a preheated oven at 180 degrees for 45 minutes or until it is uniformly golden. Cool the pie pumpkin and potatoes with mushrooms for 15 minutes before serving. Bon appétit!
The pumpkin pie and potatoes with mushrooms is delicious the next day, served cold or slightly heated in the oven. You can add to the stuffing of mushrooms type of cheese you prefer, or cured meats like bacon, Ham, salami.
MATCHING: "for I know", Upper Lake Caldaro (vintage 2017), produced by the Elena Walch winery, in South Tyrol. The wine is essentially fresh and easy to drink. Primary Slave of the characters are well defined, with a consistent red fruit on the nose and palate: ripe currants, with delicate floral notes of red rose. Discreta l'acidità, the tannins are soft. This young red wine has been appreciated in this match for good ability to degrease the palate. Finally, the bitter note of the grape "Slave", at the end, It offsets the sweet note of pumpkin.