L & #8217; fall into the pot: poached egg with porcini mushrooms and black truffle pumpkin puree. A dish that has all the colours, the scents and textures of this wonderful season. Despite what you might think, is a very very easy to prepare: the pumpkin puree is sweet and rich, topped with butter and Parmesan cheese, ingredient in a delicious Parmesan cream which gives the dish a tasty and soft note. Obviously you have to use the right pumpkin: I suggest a valance, violina a pumpkin, a pumpkin Hokkaido or Iron Cup. All pumpkins tasty, little watery and with a slightly sweet taste that resembles the taste of chestnuts.
The mushroom and truffle takes you straight into autumn underbrush, l & #8217; egg is one of my favorite raw and here is the protagonist, with its dark yolk: I really loved this hearty main dish, perfect with a glass of crisp white wine, fragrant and saline notes.
The combination of egg in this recipe pumpkin and porcini truffle is elegant but casual. I thought of this dish as a dish bistro, perfect for a casual dinner, After a series of appetizers with cold meats and cheeses of quality. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN (you will also find the VIDEO RECIPE RISOTTO PUMPKIN CASTELMAGNO on my YouTube channel) and my RECIPES WITH MUSHROOMS. And now good day!
500 grams of pumpkin valance or violina
30 grams of butter
little whole milk
100 grams of Parmesan grated 30 months
30 ml of cream
200 grams of fresh porcini mushrooms
black truffle, to taste
extra virgin olive oil, to taste
salt and pepper, to taste
fresh parsley, to taste
For pumpkin puree. Cut the pumpkin into pieces, Peel. Line a baking sheet with parchment paper, grease it lightly with extra virgin olive oil hands and put the pumpkin. Bake in oven at 200 degrees until the pumpkin won't be soft. Mash the squash with a fork until reducing it into puree, put it in a pot and add the butter, the salt and a little whole milk, stirring over low heat. When the puree has taken the desired consistency, stir in 30 grams of parmesan and keep warm.
For the cream of Parmesan. Boil the cream, turn off the heat and dissolve 70 g of Parmigiano Reggiano PDO. Thinly slice the truffle.
Clean the mushrooms. Remove the tail from the stem, brush the mushrooms with a soft brush and a soft cloth, slightly moistened. Slice the mushrooms to a thickness of half a centimetre. Finely chop the parsley. Brown the mushrooms in a pan with a little olive oil, adding a pinch of salt, pepper and chopped parsley.
For poached eggs. In a large saucepan bring to boil water, unsalted you added two tablespoons of wine vinegar. Open the eggs and put them into 4 bowls. Girando nell'acqua un cucchiaio di legno creare un vortice al centro e lasciarvi scivolare l'uovo. Lower the heat to low, cover and cook for one minute. Drain and keep warm. Follow the same procedure for the other three eggs.
Composition of the dish: mettere nelle fondine individuali un po' di purea di zucca, top mushrooms, quindi al centro l'uovo in camicia. Sprinkle with the Parmigiano-Reggiano sauce, chopped parsley, the black truffle and freshly ground black pepper. Serve immediately! Bon appétit!
MATCHING: Chardonnay Goldfinch by Elena Walch. Un bianco proveniente dall'Alto Adige, very fragrant, lively and fresh for this autumn recipe made with truffles, porcini mushrooms, pumpkin and eggs. This wine is made with 100% Chardonnay grapes, using a soft pressing of grapes. Afterwards, a part of the must (the 15%) It is fermented in oak barrels for five months. The final product is very interesting, with a flavor profile that goes from exotic fruits, the lime and honey. The taste is tangy and fresh, accompanied by a pleasant softness.