Free shipping for orders over 30 Kg
Lumaconi with sausage, pumpkin, mushroom and gruyère filling
Enjoy your meal!
-
200 g
of Lumacone
-
150 g
of cep mushrooms
-
250 g
of pumpkin
-
200 g
of sausage
-
150 g
of gruyère Dop cheese
-
50 g
of Grana Padano cheese
-
Salt and pepper to taste
-
Red wine to taste
-
Extra virgin olive oil to taste
-
200 ml
of cream
-
150 ml
of milk
Recommended pasta for this recipe
Alternatively, you can use
Preparation
Heat the oil in a frying pan, add the chopped shallot and let soften for about two minutes. Add the sausage, peeled and broken up and let brown. Add the wine, let it evaporate and then add the finely chopped mushrooms and the pumpkin. Simmer for 10 about minutes seasoning with salt and pepper. Meanwhile, prepare the cheese sauce. Heat the cream, milk and diced Gruyère in a small pot until the cheese melts. When the sausage sauce is cooked, add the diced Gruyère and 1/3 of the cheese sauce. Boil the lumaconi until it’s al dente. Strain and toss with a drop of oil to prevent it from sticking together. Put the filling in the lumaconi, oil an oven-proof dish, arrange the lumaconi in a single layer and pour the sauce on top. Sprinkle with grated cheese and bake in the oven for about 15 - 20 minutes or until the top is golden brown and bubbling. Enjoy your meal!
