MUSHROOM AND ROSEMARY PUMPKIN BUTTERFLIES

English

Download brochure

Home Page

Products

FAQ

Articles

Recipes

Photogallery

Where we are

Funghi Mara - Ricette

This site or third-party tools used by this make use of cookies necessary for the operation and useful for the purposes outlined in the cookie policy.
If you want to learn more about it or opt out of all or some cookies, consult the cookie policy. By closing this banner, clicking on a link or continuing to browse in any other way, you consent to the use of cookies.

MUSHROOMS, MORTADELLA AND PROSECCO (dry white wine)	EGG AND MUSHROOM FLAN	MUSHROOM VOL-AU-VENT
BEAN CURD, SPECK HAM AND MUSHROOMS	MUSHROOM NAPOLEON	MUSHROOM SANDWICH

Find recipe

MUSHROOM AND ROSEMARY PUMPKIN BUTTERFLIES

Ingredients:

Ingredients for 4 people:

350 gr. butterflies ('farfalle' type of pasta )
4 button mushrooms
300 gr. pumpkin
50 gr. butter
1/2 glass white wine
1 leek
1 rosemary sprig
salt, pepper

Preparation:

Peel the pumpkin: take off its seeds and cut it into small cubes. Clean the mushrooms with a towel or a wet sponge, in order to remove potential soil traces. Cut them into thin slices.
Let the sliced leek brown inside a pot with butter. Add the pumpkin, drizzle with some white wine, let it partially boil off and pour 2 hot water ladles in. Let it cook for about 30 minutes, until the liquid is boiled off and the pumpkin is tender.
If necessary pour some other hot water, add the mushrooms and let them cook for a further 10 minutes. Adjust salt and pepper to taste and flavour with some rosemary-needles.
Boil the butterflies in copious salty hot water, drain them 'al dente', dress them with pumpkin and mushroom sauce and serve hot.

Azienda Agricola Funghi Mara | info@funghimara.it | Tel 0039 051 892049 - 0039 051 872350 | FAX 0039 051 893768 | P.IVA 00032141202