Today I take you into my kitchen to prepare a perfect lasagna for autumn: pumpkin and mushrooms. An embrace of flavors that will win you over. Let's go!
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🍳 PREPARATION 🍳
1. Introduction to Pumpkin and Mushroom Lasagne
Lasagna, one of the iconic dishes of Italian cuisine, lends itself to multiple variations. And with autumn arriving, why not experiment with seasonal ingredients like pumpkin and mushrooms? Pumpkin and mushroom lasagna is a delicious fusion of autumn flavors that will make everyone at the table fall in love.
2. Preparation of the Pasta
The basis of lasagna is fresh pasta. In a planetary mixer, combine the 00 flour and the eggs, and if necessary, add a little water to obtain a smooth and soft consistency. Let the dough rest for at least half an hour and roll it out with a pastry machine or rolling pin, trying to obtain thin sheets.
3. The Soffritto and the White Ragù
A good white ragù is essential for this lasagna. Start with sautéing celery, carrot and onion in extra virgin olive oil. Once golden, add the minced beef and pork. After browning the meat, add some wine and then add broth little by little, cooking over a low heat.
4. Preparation of Pumpkin and Mushrooms
In another pan, fry the onion until it becomes transparent, then add the diced pumpkin. Once browned, proceed with adding the previously cleaned mushrooms. The important thing is not to wash them directly under water but to clean them delicately with a damp cloth. Cook them over high heat until they are well browned.
5. Assembly and Cooking
Once all the components are ready, it's time to assemble your pumpkin and mushroom lasagna. In a pan greased with oil, alternate layers of pasta, Bitto cream (or a béchamel enriched with cheese), white ragù, pumpkin and mushrooms. Once assembled, bake at 175°C in a static oven for about 30-40 minutes. Once cooked, let it rest for a few minutes before serving.
6. Conclusions
Pumpkin and mushroom lasagna represents the perfect combination of lasagna tradition and autumn flavours. Serve them hot, perhaps with a good glass of red wine, and enjoy this rich and enveloping dish, perfect for the coldest days.
🍳 INGREDIENTS 🍳
Ingredients FOR A 24 X 34 CM PAN
FOR FRESH PASTA
00 flour 200 g
Medium eggs 2
Water 2 tbsp
FOR THE WHITE SAUCE
Minced pork 250 g
Minced beef 250 g
Onion 100 g
Carrots 100 g
Celery 80 g
Rosemary 1 sprig
Thyme 2 sprigs
Laurel 2 leaves
Vegetable broth 500 g
White wine 200 g
Extra virgin olive oil to taste
Salt to taste
FOR THE FILLING
Mixed fresh mushrooms (already cleaned) 800 g
Pumpkin (the pulp) 600 g
Onion 100 g
Vegetable broth 200 g
Parsley 10 g
Sage 3 leaves
Extra virgin olive oil 30 g
Garlic 2 cloves
Salt to taste
Pepper as needed
FOR THE CREAM CHEESE
Milk 1 l
Grated Bitto (or Parmesan) 250 g
Butter 40 g
00 flour 40 g
Salt to taste
Nutmeg to taste
TO COMPLETE
Grated Bitto (or Parmesan) 80 g
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