Pasta with pumpkin sauce and porcini mushrooms with crispy hazelnuts: a recipe that takes you directly into the autumn, with a traditional combination, one between pumpkin and mushrooms, enriched from raw ham and hazelnuts. I think I can say that autumn is my favorite season, especially for beautiful colors that savour the campaign. The brick and ocher tones, the reds, the bright orange, the yellows.
In this dish I wanted to recreate the autumn colors thanks to some of my favorite ingredients: the pumpkin, hazelnuts and mushrooms. It is an easy and tasty ragout, and if you omit the ham (that undoubtedly however gives him a boost) is also a vegetarian. Alternatively, you can use the coppata bacon. Is, if you like spice, add a pinch of nutmeg or mace, to make it more aromatic.
I suggest you use the pumpkin sauce and porcini mushrooms topping for short pasta, even with egg (come i garganelli), and sprinkle the dish abundantly Dop pecorino: will not regret the traditional sauce. With the same sauce, adding a slow bechamel, you could also prepare tasty lasagne. The choice is yours. 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!
600 grams of pumpkin clean
300 grams of fresh porcini mushrooms
100 ml of white wine
a teaspoon of flour
60 grams of toasted hazelnuts
half a red onion (or your favourite)
100 grams of ham, in a single slice
extra virgin olive oil, to taste
salt and pepper, to taste
fresh rosemary and Sage, to taste
320 grams of pasta, preferably short pasta
Pdo pecorino cheese as required
To prepare the pumpkin ragout, porcini mushrooms, hazelnuts and ham you have to finely chop the onion, Cut the pumpkin into slices and then into small cubes. Finely chop the ham. Cut into pieces not too small mushrooms. Finely chop the Rosemary and Sage.
Pour into a large saucepan the extra virgin olive oil, Add the onion and let it dry over low heat, then add the ham and squash and sauté for two minutes, until golden brown. At this point, add the pumpkin and ham flour, mix well, saute another minute and deglaze with white wine. Season with salt, pepper, combine the chopped herbs and cook covered over medium heat until the squash will not be tender and the sauce well reduced. Add the mushrooms and the rest of the herbs, then adjust salt if necessary. Cook for a few minutes, so leave the still considerable mushrooms.
Boil the pasta in salted water. Drain al dente and toss in pan with the pumpkin sauce, porcini mushrooms, hazelnuts and ham, then stir in the cheese and garnish with toasted hazelnuts.
Serve the pasta with pumpkin sauce, porcini mushrooms, hazelnuts and ham garnishing the dish with a few hazelnuts, Another little cheese and a sprig of Rosemary or Sage leaves. Bon appétit!
MATCHING: We suggest a white wine, fruit scents, with a great flavor and minerality, that comes from vineyards cultivated in the municipality of Messina. We suggest "White houses", produced on the estate Ithout The Jaws, zibibbo grapes harvested in August after a careful selection of grapes. The wine matures for three months in barriques and continues aging in the bottle.