Pumpkin and porcini are undisputed autumn stars on our tables; I’ve combined them to create: Orecchiette with Pumpkin Cream, Porcini, and Brie.
Orecchiette with Pumpkin Cream, Porcini, and Brie are so creamy, tasty, and beautiful to look at in their presentation.
The dish is prepared with an initial cooking on the stove and then finished in the oven directly in the hollowed-out pumpkin.
For this recipe, I used a small hokkaido pumpkin, perfect for the recipe in question.
It’s also called the chestnut pumpkin due to its shape and its particular flavor reminiscent of chestnut puree.
This variety contains little water, ideal for roasting with the skin as it is edible.
It lends itself to being stuffed by first pre-cooking the hollowed pumpkin and then stuffing it; I thought of orecchiette, but you can also fill it with meat or rice.
If you’re a pumpkin lover and are looking for many tasty and appetizing recipes to enjoy it, take a peek at my top list dedicated to pumpkin
- Portions: 2
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 6.3 oz of dried orecchiette
- 1 small hokkaido pumpkin
- 3.5 oz of fresh or frozen porcini mushrooms
- 5.3 oz of brie cheese
- 1.8 oz of grated parmesan
- 1 clove of garlic
- to taste of salt
- to taste of chives
- to taste of extra virgin olive oil
Steps
Wash the pumpkin and cut off the lid.
Remove the seeds and fibers with a spoon, then scoop out all the pulp.
Place the pumpkin and lid on the oven tray after seasoning the inside with some salt and a bit of extra virgin olive oil
Bake at 428°F for 20 minutes.
In a pan, add some extra virgin olive oil and a clove of garlic, then incorporate the pumpkin pulp.
Season with salt and chives and cook for 5 minutes, stirring frequently.
Add a cup of water and continue cooking for 10 minutes.
Clean and slice the porcini and incorporate them into the pumpkin, allowing to cook for another 10 minutes.
If needed, add a bit more water.
In the meantime, you can cook the orecchiette for half the time indicated on the package since they will be baked later.
Drain the orecchiette and add them to the pan with the sauce, add the grated parmesan, and mix.
Finish with the brie cheese, cleaned of its rind and cut into chunks.
Transfer into the pumpkin and return to the oven at 428°F for another 15 minutes.
Orecchiette with Pumpkin Cream, Porcini, and Brie in its unique and original presentation, perfect for a dinner for two.
