Tagliatelle with pumpkin and porcini mushrooms
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Recipe Tagliatelle with pumpkin and porcini mushrooms of of 09-10-2013 [Updated on 13-06-2017]
These tagliatelle with pumpkin and porcini mushrooms are a first course that brings with it all the flavors and colors of autumn, having prepared it a little in advance I put the pasta with its sauce in a pan and passed it to oven but you can also choose to toss the pasta in a pan just long enough to melt the cheese then serve it. I want to dedicate today's recipe to Romina, a girl who follows the blog that has entered my heart and with whom I often exchange 4 chats on facebbok, it is thanks to her that I prepared this recipe, because she and her boyfriend were like this dear to dry some of the porcini mushrooms they have collected and send them to me as a birthday present, a super welcome gift given my love for mushrooms :) If you like me love pumpkin and porcini, try making this recipe and you'll love it . Have a good day and see you later :)
How to make tagliatelle with pumpkin and porcini mushrooms
Soften the dried porcini mushrooms in a bowl with warm water
In the meantime, clean the pumpkin and cut it into cubes (see how to cook the pumpkin here)
Fry a clove of garlic in a pan with a drizzle of oil, add the pumpkin and brown
Then cover the mushrooms with a few tablespoons of water and cover with a lid
After 5 minutes, add the softened mushrooms, add salt and pepper and cook for another 5 minutes
Cook the tagliatelle in abundant salted water, drain when al dente and pour them into the pan with the sauce.
Add diced provolone and half the Parmesan and mix
Transfer everything in a greased ovenproof dish
Cover with the remaining Parmesan, add some butter curls and bake in the oven for 20 minutes at 180 °
When the surface of the Pasticcio di tagliatelle with pumpkin and porcini mushrooms is golden, serve
Servings (customize): 3 people
- 250 & # 32 g & # 32 tagliatelle & # 32 straw and hay or better still fresh egg noodles
- 300 & # 32g & # 32 pumpkin
- 1 & # 32 handful & # 32 mushrooms & # 32 dried porcini
- 1/2 & # 32 glass & # 32 wine & # 32 white
- 1 & # 32 fresh onion & # 32 fresh
- 1 & # 32 clove & # 32 garlic
- 1/2 & # 32 nut & # 32 vegetable broth
- extra virgin olive oil
First, put the mushrooms in a bowl, cover them with warm water and leave them to soak for an hour. Clean the pumpkin and cut it into chunks, rinse and let it drain. Place a pan with the extra virgin olive oil and rosemary on the fire, add the pieces of pumpkin, add salt and cook for about 15 minutes. If necessary, add a drop of hot water. When the pumpkin is soft, remove the rosemary, turn off the heat and let it cool. Then blend it with the blender.
Now drain the mushrooms from the soaking water, rinse them well and squeeze them a little. Cook them with extra virgin olive oil and a clove of garlic for about twenty minutes. Season with salt and pepper and add a pinch of parsley.
Cook the tagliatelle al dente, drain and sauté with the pumpkin cream. When they are well blended, place on the plates, add the mushrooms and serve your tagliatelle with pumpkin cream and dried porcini mushrooms hot on the table.
Pasta with pumpkin and porcini mushrooms. Step by step recipe
There pasta with pumpkin and porcini mushrooms it's a vegetarian and delicious first course, with autumnal scents and colors. A simple recipe and quick to customize according to taste. As an alternative to porcini mushrooms it is possible to use champignons or a mixture of mushrooms.
Pasta ingredients with pumpkin and porcini mushrooms
- 500 g of long pasta (tagliatelle, pappardelle, fettuccine, linguine, bavette)
- 500 g of red pumpkin net of waste)
- 400 g of porcini mushrooms fresh or 50 g of dried porcini mushrooms
- 50 g of Parmesan cheese
- 1 white onion
- 2 cloves of garlic
- parsley to taste
- salt and black pepper
- extra virgin olive oil
How to make pasta with pumpkin and porcini mushrooms
Start preparing the pasta with pumpkin and porcini mushrooms cleaning the red pumpkin: remove the seeds and internal filaments and the external rind. Cut the pulp into cubes. Clean the cap of the porcini mushrooms with a damp cloth, remove the cap from the stem and with the help of a potato peeler remove all the earth from the end of the stem. In the case of dried porcini mushrooms, immerse them for 30 minutes in hot water to rehydrate them.
In a non-stick pan, fry the onion with a drizzle of extra virgin olive oil, add the pumpkin diced.
After a few minutes, add a glass of water, add salt and pepper and continue cooking until the pumpkin has absorbed all the water and is soft. Bring plenty of salted water to a boil to cook the pasta.
With an immersion mixer, reduce the pumpkin to cream and keep it aside. Meanwhile, in a non-stick pan, pour a drizzle of extra virgin olive oil and two crushed or chopped cloves of garlic. Add the porcini mushrooms cut into thin slices.
After a few minutes of cooking, season with salt and pepper and add the chopped parsley.
Add the pumpkin cream to the sautéed porcini mushrooms.
Soften the cream with a ladle of pasta cooking water.
When the pasta is cooked, sauté it in a pan with the pumpkin cream and porcini mushrooms. Add the Parmesan cheese and a few tablespoons of the pasta cooking water, if it is too dry.
Serve with a sprinkling of chopped fresh parsley.
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Spelled tagliatelle with porcini mushrooms and pumpkin
A nice typical autumn dish.
Ingredients for 4 people
400 grams of spelled flour
250 gr of porcini mushrooms (I bought the frozen ones)
250 gr of pumpkin
First let's prepare the noodles. To do them, we follow the procedure described step by step in this link http://iltripudiodellafantasia.blogspot.it/2012/11/tagliatelle-fatte-in-casa.html.
After preparing our tagliatelle, let's dedicate ourselves to preparing the sauce: in a pan, pour a ladle of oil and cook the porcini mushrooms (I used frozen porcini mushrooms, of course if you buy dried porcini mushrooms, the procedure is different: you have to soak them in water, then boil them, still in water, for about 10 minutes).
Blend the pumpkin in the mixer, take another pan, pour a little oil and cook the pumpkin for about 10 minutes.
Now we put the water on the fire and, when it boils, we cook the noodles: they are cooked in a few minutes!
Drain the tagliatelle, add them to the pumpkin and porcini mushrooms and. we bring to the table !!
Ingredients: 200 g flour, 100 g butter, 1 egg, 125 g dry noodles, 100 g of peeled pumpkin, 2 cm of ginger root, 1 leek, chopped parsley, 6 tablespoons of oil, salt.
Preparation: Put the flour, diced butter, salt and egg in the mixer. Blend until everything is homogeneous. Roll out the dough to a thickness of half a centimeter and line the bottom and edges of a heart mold. Remove the excess pasta and prick the bottom with a fork. COVER the dough with a sheet of moistened baking paper, on which you will place some dried beans. Bake in a preheated oven at 200 & deg for about 20 minutes. Remove the paper and beans and cook for another 5 minutes. REDUCE the pumpkin into cubes, peel the ginger, cut into thin slices and fry in oil for 2-3 minutes. Add the green of the leek cut into strips of 10 centimeters and cook over high heat for 3-4 minutes. Add the pumpkin, cook over medium heat for 5 minutes until golden and season with salt. Pour a ladle of boiling water, the parsley and keep covered over the fire for 10 minutes. COOK the noodles, drain and season with the cooked vegetables. Carefully pour them into the heart-shaped bris & eacute pastry base warmed in the oven.
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Tagliatelle with pumpkin and porcini, the traditional recipe!
The tagliatelle with pumpkin and porcini mushrooms I am a delicious first course dish with an autumn flavor which contain all the good scent of fresh products of a good seasonal harvest. It's about a classic recipe, which does not require a lot of preparation time, if not a careful search for the ingredients, which must be very fresh, to always have the maximum aroma and flavor.
So if you too are passionate about traditional dishes, those that have all the good scent of rustic tradition, like that of the past, I recommend you dive right into the preparation of this recipe of tagliatelle with pumpkin and porcini that will surely have a great success even at your home. His scent, thelook colorful and captivating they will make you taste everything, even before tasting and that point there will be nothing more to do: you will be delighted!
Pasta with pumpkin and bacon
If you want you can also prepare one gratin version of this same recipe: drain the pasta a few minutes before, so that it has not yet reached complete cooking, season it with pumpkin and bacon sauce and pour it all into a greased baking dish. Sprinkle with the Parmesan cheese and bake at 200 ° C for about 15 minutes.
A first with autumn flavors which can be prepared in other seasons with different flavors: in spring, summer and late winter you can use other vegetables such as cauliflower, asparagus, peas or carrots. There pumpkin in fact it is one of the typical flavors of autumn and winter. Its unmistakable taste makes it versatile for both sweet and savory recipes. In this recipe it is proposed for a delicious, creamy and intense first course with a contrast between the sweetness of the pumpkin and the savory bacon that gives a special touch to this dish. A rustic and tasty recipe perfect for preparing an original dish but not at all challenging.
Pumpkin lasagna with cream of mushrooms and smoked cheese
To prepare the pumpkin and mushroom pasta, start by cleaning the pumpkin. Cut it, remove the internal seeds 1 and the peel 2 you will get 460 g of clean pumpkin. Then reduce the pulp into slices and then into cubes of about half a cm 3.
Also clean the cream Champignon mushrooms (you can see the procedure in full in the card on our site "how to clean mushrooms"), eliminating the most earthy part of the stem 4 and cleaning both the cap and the stem with a slightly damp cloth (you can otherwise rinse them very quickly under a weak jet of cold water and dry them quickly so that they do not absorb water). Then cut the mushrooms into thin slices 5, also chop the cleaned garlic cloves and the rosemary 6.
In a pan pour plenty of water and boil salted: it will be used for cooking the pasta. While the water is heating up, pour the oil into another pan and fry the chopped garlic and rosemary 7. Stir a few moments, then add the pumpkin cut into cubes 8 and cook for about 10 minutes over medium heat, stirring often. When the pumpkin has softened (5 minutes will be enough), take a part of it and continue cooking the remaining pumpkin in the pan. Pour the pumpkin into a tall glass, add a little cooking water from the pasta 9
and blend everything with an immersion mixer 10 until you get a cream 11. In the meantime, after 10 minutes of cooking the remaining pumpkin, add the mushrooms in the pan 12 and cook for at least 5 minutes over medium heat. Stir occasionally.
Add the patsta cooking water to the sauce to facilitate cooking and make it creamy 13. After the 5 minutes indicated, also add the pumpkin cream, keeping the heat on low 14 then stir salt and pepper 15. You can turn off the fire after a few moments.
Cook the pasta 16, drain it at the exact minute shown on the package or a few moments before pouring it directly into the pan with the sauce over the heat off. Gently mix 17 and immediately serve your pumpkin and mushroom pasta 18.
Porcini mushrooms: 10 recipes with pasta
How to cook porcini mushrooms? But with the pasta! Available between late summer and autumn, porcini mushrooms are a high quality ingredient that goes very well with pasta dishes.
We could not therefore miss the opportunity to search and select for you ten recipes to try, ranging from orecchiette to baskets to lasagna, without neglecting refined dishes such as tagliatelle that acquire an extra touch thanks to mushrooms or sheets where the porcini mushrooms are flavored with a cremosa fondue with parmesan.
Delicious, tasty and refined, they are really very precious and perfect with everything. Search among these ten pasta recipes with porcini mushrooms the one that suits you best and immediately test yourself with new and delicious dishes that will conquer even the palate of the most demanding guests.