So happy to take part to 2 Little Chefettes challenge this month!! 😀
For this fabulous dish of macaroni, you will need (2 serves):
170 g macaroni
30-40 g dried porcini mushrooms
350 g pumpkin
1 garlic clove
1 teaspoon of home-made meat stock cube (click here for the recipe)
half glass of white wine
100 g single cream
1 sachet of saffron
1 piece of hot pepper
a bit of parsley
extra virgin olive oil and salt
Make the mushrooms to soften up in a cup of hot water. Wash, peel and cut the pumpkin in little pieces. In a little pan brown the chopped onion, the garlic clove (unpeeled but crushed a bit), the piece of hot pepper and the stock cube. Add the pumpkin, pour the wine, add salt and let cook. Crush the pumpkin with a fork, to make the sauce homogeneous, and if it needs more water for cooking, add the mushrooms water. When the pumpkin is cooked, add the mushrooms, roughly chopped, cook some minutes more and put out the heath. Then add the cream and the saffron, and throw away the garlic clove.
In the meantime, cook the macaroni.
Mix the sauce with the macaroni and serve with some parsley leaves and grated parmesan.
As we say in Italy… buon appetito!