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 rosemary sprig
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.
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