Pumpkin Gateau, potatoes and mixed mushrooms

PROCEEDINGS

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 putting 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, whole egg, some’ 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 ends and any excess soil on the cap or on the stem, then quickly rinse the mushrooms under a trickle of water and dab 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 dish 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 oil the pumpkin pie and potatoes with mushrooms with a little’ extra virgin olive oil and sprinkle the surface with a little bread crumbs.

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 PAIRING: "For Self, 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. Discreet acidity, 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 "Slave" vine, at the end, It offsets the sweet note of pumpkin.