You have some pumpkin left over and you just don't want to eat it again the next day? Here is a tasty way to recycle it and prepare a sauce based on seasonal ingredients, to be used in many different ways: to season pasta, fish or meat, fill pizza or prepare delicious canapes for your happy hour.
velvety pumpkin, mushrooms and hazelnuts
There is advance of the pumpkin and don't you want to take it back the next day? Here you are a tasty way to recycle it and prepare one salsa a basis of seasonal ingredients, to be used in many different ways: for season the pasta, fish or meat, fill pizza or prepare delicious canapés for your happy hour.
It is a versatile, refined and original sauce, ideal for all occasions!
- 250 grams of pumpkin
- 2 stalks of porcini mushrooms
- 100 gr of hazelnuts
- 50 gr of grated cheese
- 1 jar of plain yogurt
- 2 tablespoons of olive oil
- half an onion cut into cubes
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4 people to
Pumpkin, mushroom and hazelnut sauce: preparation
Cut, clean and peel the pumpkin, put it in the pressure cooker together with the onion cut into thin slices, cover everything with water, add a pinch of coarse salt and close the pot with the lid.
Bring to pressure and cook for 20-25 minutes over low heat.
While you wait for the pumpkin to cook, cut the stems of the mushrooms into cubes, then fry them for 5-6 minutes in a pan with 2 cloves of garlic, 2 tablespoons of oil, a pinch of salt and a pinch of pepper.
Once this is done, blend the hazelnuts in the mixer until you get a fine grain, pour the powder into a pan with a teaspoon of oil and toast over medium heat for 3-4 minutes, until you feel an intense nutty scent.
At this point, drain the pumpkin and onion well, blend everything until you get a homogeneous cream, add the toasted hazelnut powder, mushrooms, 1 jar of natural yogurt and grated Parmesan, mix to homogenize and serve!
Lukewarm is delicious, but you can also use it cold!
Texts and photos: Verdiana Amorosi
Read also the 11 ways to recycle and reuse pumpkin