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Crumble walnut sauce of pumpkin and mushrooms

In un periodo in cui zucca e funghi sono gli ingredienti principe, ci siamo fatte conquistare dalla sua preparazione, diversa e originale.

Le verdure cotte separatamente, vengono amalgamate solo al momento di comporre lo sformato, questo evita che si venga a formare un miscuglio indefinito.

I cheeses used are simple and delicate flavor.

All this enhances the crumble is final thanks to the use of chestnut flour is much tastier and a significant contribution to the final taste of the recipe.

crumble To achieve this we used a mold of Guardini, its characteristic is that change color with the heat of the pan: a purple lit when it is cold, pale pink when it becomes too hot.

Ingredients:

For the crumble:

40g chestnut flour

30g corn flour 15g margarine

marjoram

nutmeg

laurel powder

For the flan:

500g pumpkin already cleansed propeller

300g mushrooms

100g ricotta cheese

Cruccolo 15g cheese flavored wine

2 cloves garlic

marjoram

rosemary

extra virgin olive oil

red wine

salt, white pepper

In a bowl mix the flour with herbs aromatic margarine into cubes and chalk it all with your fingers.

Working until mixture is crumbly and set aside.

Boil the pumpkin.

In a pan fry the garlic with a little oil, add peeled and sliced \u200b\u200bmushrooms and cook with red wine, season with salt and pepper.

Oil a baking dish, distribute the mushrooms and the squash, sprinkle with herbs and add cheese.

Cover with the crumble and bake in oven at 180 degrees for about 30 minutes.