Cioccolimone’s Christmas recipe
Our series of delicious Christmas recipes continues, and today we'll see how to make a truly exceptional first course that's perfect for the season: rigatoni with pumpkin cream and porcini mushrooms by Valentina and Franco - Cioccolimone.
Ready to get cooking? Here are the ingredients and instructions.
Ingredients
- 320 g rigatoni
- 400 g pumpkin, already cleaned
- 1/2 onion
- 350 g cleaned porcini mushrooms
- 1 knob of butter
- Extra virgin olive oil
- 150 ml water
- 1 clove of garlic
- Parsley
- Salt
- Pepper
- Nutmeg
- 40 g grated Parmesan cheese
Method
First, chop the onion and brown it in a pan with butter, add the diced pumpkin, cook for 3-4 minutes, season with salt and add water. Cover and cook for about 10-15 minutes.
Meanwhile, in another pan, add a drizzle of oil and the whole garlic clove, heat the oil slightly and pour in the chopped mushrooms, a little chopped parsley and cook for about 10 minutes.
Take the cooked pumpkin and pour everything into a bowl, blend with a hand blender and return to the pan. Pour 3/4 of the mushrooms into the pumpkin cream and mix well over low heat.
Cook the pasta according to the instructions on the package, drain and pour into the pan with the sauce, add the Parmesan cheese and mix well.
Serve and garnish with the mushrooms set aside and a sprinkling of Parmesan cheese.
To serve, Valentina and Franco chose to mix the cheerful colors of our Cottage line for an imaginative Christmas table, and Sintesi Vintage Gold cutlery for a sparkling touch that makes everything elegant with a touch of originality.
Valentina and Franco's Christmas recipe - Cioccolimone
We begin a new week of our virtual Advent Calendar with a delicious first course recipe: rigatoni with pumpkin cream and porcini mushrooms by Valentina and Franco - Cioccolimone.
To add a touch of color to the table, here are the Cottage plates mixed together.
