Vegetarian lasagna with pumpkin, radicchio, nuts and taleggio

PROCEEDINGS

For pumpkin cream finely chop onion, put it in a saucepan and FRY until it turns Golden, then add the sliced leeks and Red pumpkin cut into small pieces, cover with vegetable broth and cook until the pumpkin won't be tender. Once cooked, pass the pumpkin to the mixer, Add the cream, season with salt, pepper and cook until creamy smooth and dense.

Add 50 grams of Parmesan cheese, stir and set aside. For the ragout of vegetables, Finely chop the onion, parsley, the chives, the spring onion, radicchio, and then chopped mushrooms. Place in a pan the onion and 6 tablespoons oil, Let it Saute and add the spring onion. Brown well and add the radicchio, mushrooms and herbs: season with salt and pepper and then jump over high heat for 5 minutes. Crispy mushrooms and radicchio must remain.

Preheat oven to 200 degrees static. Compose lasagna doling out a little’ pumpkin cream on the bottom of the Pan, then cover with the dough, then distribute the pasta vegetable ragout, a handful of nuts, abundant taleggio and grated Parmesan cheese. Do this for all layers of lasagne ending with pumpkin cream. Distribute the cream of flakes of butter, a sprinkle of Parmesan cheese and pour a little’ vegetable stock to the 4 corners of the Pan.

Bake for 20 minutes and allow to cool for 10 minutes before serving lasagna, garnishing it with some walnut and some’ of fresh onion, thinly sliced.

THE PAIRING: Is’ a recipe very rich, with various aromatic and gustatory profiles conferred by various ingredients: Taleggio Dop, porcini mushrooms, pumpkin. Don't we match a wine but a beer, coming from Sicily, in particular the country of Sinagra, in the province of Messina. Is being produced by young “Epic Brewery” (born in 2013) and named after the God of the winds “Aeolus". Is’ a craft beer clear, style Pale Ale, light and floral scents, with good contrast of bitter hops and malts given. Combined with this dish, on one side, softens the sweetness of pumpkin; on the other, invokes the bitter tones typical of Taleggio cheese and radicchio, without covering the characteristic taste of porcini mushrooms.