Cabbage and pumpkin dumplings in porcini sauce

05890 CABBAGE and pumpkin DUMPLINGS IN PORCINI SAUCE and MASCARPONE INGREDIENTS for 6 PERSONS 500 g pumpkin, 300 g of Broccoli Florets, 250 g of porcini mushrooms, 100 g of bacon, diced, 3 onions, 50 g of Provolone, a dl of dry white wine, a clove of garlic, 6 cabbage leaves, 100 g mascarpone, a dl cream, 50 g butter, salt and pepper.

Preparing a Cooking time 5 minutes.

Clean the pumpkin and cut 2/3 cubes, halved the florets of broccoli, sliced onions, clean the mushrooms and cut them into strips.

Reduce flakes Provolone.

In a pan with 20 g of butter, Saute onions until transparent, add the bacon, pumpkin and chopped 250 g florets of broccoli, add salt, pepper, wet with wine and let simmer until all vegetables are soft and dry, stir occasionally.

Remove from heat and stir the cheese.

Spread the mixture in the previously blanched cabbage leaves and put them in little package.

Meanwhile, Saute remaining garlic butter, just delete this file begins to take color, then add the mushrooms, pumpkin and broccoli left and simmer until the vegetables are soft.

Stir the mascarpone and cream and continue cooking until you have a creamy sauce (vegetables should not spappolarsi).

Put the cabbage dumplings in baking pan, cover it with a thin layer of sauce and passed in the oven at 180° for 5 minutes, then serve the parcels by spraying with the remaining sauce.