Pumpkin pasta pie
Instructions
Put the mushrooms in cold water.
Meanwhile, in a saucepan, saute the shallot and carrot chopped half with half butter, add drained and chopped mushrooms.
Cover, bring to cooking, mix them with the sauce.
Meanwhile, puree the pumpkin with a pinch of salt, mix with the flour, bound with egg, work the dough quickly and pull it to browse rather thin.
Cut into 10-12 rectangles, boil them in salted water to a boil, drain them.
Grease a baking dish and sprinkle the rectangles of dough alternating with béchamel sauce with mushrooms and spent a few minutes in a hot oven.
The accompanying wine: Colli Berici Sauvignon DOC, Frascati Superiore DOC, Sauvignon DOC Castel Del Monte.
Ingredients and dosing for 4 persons
- 300 g of flour
- 200 g of cooked pumpkin
- 50 g of dried mushrooms
- 25 cl of bechamel
- 1 egg
- 50 g of butter
- 1/2 shallots
- 1/2 carrot
- Salt
- Pepper