. Difficulty: Hard
. Serves: 25 people
. Preparation time: 1 hour and 30 minutes
IngredientsGrana Padano Cream:
100 g Grana Padano (36 months)
200 ml milk
3 sheets gelatine
2 g agar agar
600g pumpkin or squash
400 g fresh porcini, cleaned and sliced
100 g onion, diced
100 ml extra virgin olive oil
300 g Sardinian “fregola” (type of pasta)
600 ml vegetable stock
40 g butter
PreparationGrana Padano Cream:
Heat the milk, dissolve the sheets of gelatin in the milk, add the agar agar and Grana Padano. Bring it to 90 degrees for 3 minutes. Pass the cream through a sieve and cool.
Peel, de-seed and cut it into the pumpkin into cubes and cook until it becomes tender. Then refrigerate and blend it in the mixer, season.
In a pan, soften the onion, with a little butter, add the porcini and cook for about 15 minutes until tender. Season with salt and pepper.
In a saucepan heat the oil, add the fregola-pasta, toast, add the broth and cook for 15 minutes.
Add the porcini mushrooms and the butter to the Sarda broth, stir and decorate with some drops of Grana Padano and pumpkin cream.