Gateau of pumpkin potatoes and mixed mushrooms

Procedure

Gateau pumpkin and mushrooms

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, with the help of a spoon dig it aside by setting aside the pulp. 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, a little chopped parsley, a pinch of nutmeg, salt and pepper. Stir until mixture is smooth: taste to balance the salt properly.

Clean the mushrooms by removing the earthy end and any residues of earth on the hat or stem, then quickly wash the mushrooms under a drizzle of water and dab them carefully. Slice the mushrooms. Fry in a pan the garlic and hot pepper in extra virgin olive oil. When garlic is golden, add the mushrooms, salt and a little chopped parsley. Skipping mushrooms over high heat for 3-5 minutes, then set aside.

Cut the cheese into cubes. Grease a baking sheet and sprinkle with a little breadcrumbs. 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, lightly grease the pumpkin and potato gateau with mushrooms with a little extra virgin olive oil and sprinkle the surface with a little breadcrumbs.

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!