Recipe Green fettuccine with porcini mushrooms, pumpkin cream and parmesan crumble

To prepare this dish

Ingredient list

Green egg pasta

1 kg T55 flour
350 g eggs
240 g spinach
12 g fine salt

Porcini mushroom and sour taste sauce

600 g porcini mushrooms
100 g Elle & Vire all Purpose butter 82% fat
3 g pink garlic
3 g fine salt
200 g Cooking cream sour taste
0.1 g fresh ground black pepper

Pumpkin cream

1 kg pumpkin
300 g water
200 g Elle & Vire all Purpose butter 82% fat
11 g fine salt

Parmesan and pumpkin seed crumble

80 g T55 flour
100 g hazelnut powder
100 g Elle & Vire all Purpose butter 82% fat
35 g sugar
30 g shelled pumpkin seeds
30 g Parmigiano Reggiano matured for 30 months
2 g fine salt

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Cooking cream sour taste

The recipe,
step by step

1. 1

   Green egg pasta

   • Quickly blanch the spinach in the microwave for 20 seconds. 
   • Once it has cooled, add to the eggs and mince finely.
   • Combine  with the flour in the mixer, by slowly pouring in the mixture until it forms a smooth dough.
   • Cover the dough and leave to rest for at least 10 minutes.
   • Roll out and cut into fettuccine.
2. 2

   Porcini mushroom and sour taste sauce

   • Clean and trim the mushrooms.
   • Cut them into strips.
   • Flavour the butter with the garlic.
   • Add the mushrooms and cook over a high heat.
   • Add the cream and continue cooking.
   • Adjust the seasoning and add pepper.
3. 3

   Pumpkin cream

   • Cut the pumpkin in half and empty out the seeds.
   • Steam it in the oven at 100°C for 30 minutes until soft.
   • Scrape out the pumpkin flesh with a spoon.
   • Combine with the rest of the ingredients with a stick blender and adjust the seasoning.
4. 4

   Parmesan and pumpkin seed crumble

   • Cut the cold butter into pieces.
   • Put all the ingredients into a stand mixer fitted with a flat beater.
   • Mix until they form a grainy but well-combined mixture.
   • Leave to rest for at least 30 minutes in the refrigerator before using.
   • Crumble it onto the bottom of a baking tin and bake in the oven at 165°C with the valve open for 20 minutes. 
   • Remove from the oven and leave to cool at room temperature.
5. 5

   Assembly

   • Cook the fettuccine in salted boiling water. 
   • Dress with the mushroom sauce.
   • Plate the fettuccine coiled in a nest on a bed of pumpkin cream. 
   • Top with the crumble and the cheese.

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A few words about the author…

Walter Zanoni