PENNETTE WITH PUMPKIN CREAM, FUNGHI PORCINI AND BALSAMIC VINEGAR

INGREDIENTS

• 360 g Pennette Barilla
• 300 g Pumpkin
• 200 g Funghi Porcini
• 60 g Shallots
• 10 g Parsley
• 2 g Rosemary
• 2 g Garlic
• 25 ml Extra virgin olive oil
• 1 l Water
• 2 g Salt
• 2 g Pepper
• 40 g Balsamic vinegar

PREPARATION

1. 1.Peel the pumpkin, remove the seeds and cut it into cubes of about 1 cm per side.
2. 2.Put the pumpkin scraps in a pan with the onion and a pinch of salt.
3. 3.Pour about ¾ of a liter of water (or in any case an amount sufficient to cover everything), bring to a boil and let it boil. Once cooked, put them in the mixer and blend to obtain a cream. If necessary, add a little cooking water to obtain a medium-thick cream.
4. 4.Chop the puffed rosemary, parsley leaves and garlic.
5. 5.In a pan, over medium heat, heat half the oil, then sauté the diced pumpkin, seasoning with salt and pepper.
6. 6.Set the pumpkin aside and in the same pan sauté the mushrooms with the remaining oil, the garlic, the rosemary and half of the parsley.
7. 7.Continue cooking for about two minutes, then add the pumpkin cream and the already sautéed cubes.
8. 8.Boil the penne in boiling salted water, drain 'al dente' and add them to the pumpkin sauce, tossing everything in the pan.
9. 9.Serve sprinkling with the remaining chopped parsley and a few drops of balsamic vinegar.