Occhi di Lupo con zucca, funghi, castagne e timo

Occhi di Lupo with pumpkin, mushrooms, chestnuts and thyme

Ingredients for 4 servings:

  • 400g PGI Gragnano Occhi di Lupo
  • 150g chestnuts 
  • 100g chiodini mushrooms 
  • 100g pleurotus mushrooms
  • 200g pumpkin
  • 1 red onion from Tropea
  • 1 thyme sprig
  • 100g grated Parmigiano Reggiano
  • 2 tbs evoo 
  • Salt and chili pepper to taste 

Directions:

Clean the pumpkin and cut it into cubes. Brown the shallot cut into julienne and the chilli pepper, add the pumpkin and cook with half a ladle of boiling water. Clean and cut the mushrooms, sauté them with the garlic in a pan and then blend a part of them with the help of a blender. Shell the chestnuts and blanch them in water for 20 minutes. Cook Occhi di Lupo and drain it al dente, keeping aside a little cooking water. Combine the pasta with the pumpkin, mushrooms, mushrooms cream and Parmigiano. Add the thyme, season with salt and serve.

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