Yellow dumplings with porcini mushrooms
Instructions
Cut the pumpkin into cubes and gilds it for 20 minutes in a preheated oven at 200 degrees.
Meanwhile clean and slice mushrooms, Browning them then in a thick-bottomed saucepan with oil and garlic on fire.
Let lose their water, tinged with wine and lower the flame and simmer for about 20 minutes, then sprinkle parsley and set aside.
Pass the pumpkin: in a large bowl, combine the egg and flour sifted gradually, stirring vigorously with a wooden spoon.
Season with salt and pepper and perfumed with nutmeg.
Proceed as for the recipe above, taking care to get approximately 1 centimeter dumplings.
Cook, drain, and serve topped with sautéed mushrooms and plenty of Parmesan.
Ingredients and dosing for 4 persons
- 1200 g of pumpkin pulp
- 250 g of flour
- 1 egg
- Nutmeg
- Salt
- Pepper
- 500 g of fresh porcini mushrooms
- Garlic
- Parsley
- White wine
- Olive oil extra virgin
- Abundant of grated parmesan cheese