Name: PASTA CON RAGU' DI ZUCCA, FUNGHI PORCINI E NOCCIOLE (ricetta facile)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: italian
Ingredients: 600 grammi di zucca già pulita300 grammi di funghi porcini freschi100 millilitri di vino biancoun cucchiaino di farina60 grammi di nocciole tostatemezza cipolla di Tropea (o quella che preferite)100 grammi di prosciutto crudo, in una sola fettaolio extravergine di oliva, quanto bastasale e pepe, quanto bastarosmarino e salvia freschi, quanto basta320 grammi di pasta, preferibilmente pasta cortapecorino Dop grattugiato quanto basta

Pasta with pumpkin sauce and porcini mushrooms

by Ada Parisi October 21, 2015

by Ada Parisi October 21, 2015 5 min read

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 (like the 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. Don't forget to take a look, since we are in the right season, to all mine RECIPES WITH PUMPKIN and mine RECIPES WITH MUSHROOMS. And now good day!

Pasta con ragù di zucca, funghi porcini e nocciole

PASTA WITH PUMPKIN RAGU, MUSHROOMS AND NUTS (easy recipe)

Portions: 4 Preparation: 30 minutes Cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Procedure

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 sweat over a 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. 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 plenty of 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!

Note

Combination: 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 barrique and continues refinement in the bottle.

You tried this recipe?

If you liked tagging me on Instagram @sicilianicreativi

8 comments

Ilaria October 21, 2016 - 15:17

Hi Ada, What can I use instead of mushrooms? Furthermore, almonds instead of hazelnuts? As always, THANK YOU!

Ada Parisi October 21, 2016 - 15:22

Hi Ilaria! Almonds are just fine, instead of the mushrooms a little’ If you like the taste slightly bitter radicchio in contrast with the sweetness of pumpkin. A dear greeting. Ada

Ilaria October 21, 2016 - 15:34

Thank you! A hug

Ada Parisi October 21, 2016 - 15:59

and the!

Ilaria October 22, 2016 - 14:50

Done! A big hit! Radicchio instead of mushrooms, came perfect, exquisite! You're a genius!

Ada Parisi October 23, 2016 - 14:14

Thank you, glad you liked. A hug. Ada

Anna October 23, 2015 - 11:27

really great and also easy to redo

Ada Parisi October 23, 2015 - 12:12

Thank You Anna! You make me happy! A hug, Ada

Pasta with pumpkin sauce and porcini mushrooms