Season: autumn, winter
Ingredients – serves 4
300 g of sheets of egg pasta
40 g dried porcini
1 shallot
1 leek
1 clove garlic
1 kg yellow pumpkin
2 teaspoons of grated fresh ginger
1 teaspoon of nutmeg powder
1 teaspoon of trikatu Virya®
100 g grated Parmesan cheese
ghee (clarified butter) to taste
rock salt to taste
Method
Soak the mushrooms.
Carefully wash the leek, cut into slices and place in a large saucepan along with the finely chopped shallots and garlic. Simmer it all with a little water and the ginger. Drain the porcini mushrooms, cut them into small pieces, and cook with a little of their soaking water and trikatu Virya®. Peel and cut the pumpkin into cubes and add to the mushroom mix together with the nutmeg, salt and ghee. Simmer until the pumpkin will become tender.
Separately, blanch in boiling salted water for 2 or 3 minutes, one at a time, the sheets of egg pasta that you have previously prepared or purchased, drain with a slotted spoon and lay them out on a clean cloth.
In a greased casserole lay a first layer of pasta sheet, cover with the pumpkin mixture with porcini, sprinkle the top with Parmesan cheese, and cover with another sheet of pasta. Continue alternating the layers with the stuffing of pumpkin and cheese. Finish with a layer of pasta and spread with the melted ghee and the remaining Parmesan cheese. Bake in the oven at 180 ° C for about 15 minutes.
