RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Clean the leeks and cut them lengthwise in half; wash and slice them.
Wash the sage leaves and chop them.
Clean the mushrooms well and dice them together with the pumpkin.
Brown the leeks and sage in 3 table spoons of oil in a non-stick pan; add the mushrooms and the pumpkin, salt and cover for 20 minutes, adding, where necessary, little water.
Grate the stale bread and mix it with parsley and Parmareggio Parmigiano Reggiano.
Cook the pasta al dente, drain it and stir-fry it with the mushrooms; add the parsley, mix and serve immediately.
Pasta with mushroom and pumpkin sauce
| Ingredients | |
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2 leeks 8 leaves of fresh sage 400g of mixed wild mushrooms 300g of pumpkin 1 table spoon of chopped parsley 2 table spoons of Parmareggio grated Parmigiano Reggiano 30g of bread oil and salt to taste 350g of short pasta |
Preparation
Clean the leeks and cut them lengthwise in half; wash and slice them.
Wash the sage leaves and chop them.
Clean the mushrooms well and dice them together with the pumpkin.
Brown the leeks and sage in 3 table spoons of oil in a non-stick pan; add the mushrooms and the pumpkin, salt and cover for 20 minutes, adding, where necessary, little water.
Grate the stale bread and mix it with parsley and Parmareggio Parmigiano Reggiano.
Cook the pasta al dente, drain it and stir-fry it with the mushrooms; add the parsley, mix and serve immediately.
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