Pumpkin and Mushroom Sorrentinos with Curry Cream

  • Mass:
  • 9 u. yolks
  • 50 gr. semolin
  • 250 gr. flour 0000
  • 1 tbsp. Salt fumage
  • 30 cc. Water
  • Sorrentinos:
  • 1 u. pumpkin
  • 1 cup mushrooms filleted
  • 1 cup green onion, chopped
  • 3 tbsp. chopped garlic
  • 1/2 cup parmesan cheese
  • 1 tbsp. nutmeg
  • Curry cream:
  • 3 tbsp. chopped garlic
  • 1 cup cream
  • 1/4 cup vegetable broth
  • 2 cdas. curry fumage
  • 2 tbsp. thyme fumage
  • 1/2 cup toasted sliced ​​almonds
  • c / n salt fumage
  • c / n pepper fumage
  • c / n olive oil

Make a crown on the counter with the flour and semolina.
Dissolve the salt in the water and place it in the center along with the yolks. Knead everything until you get a smooth dough.
Cover with plastic wrap and let stand 2 hours.


Bake the pumpkin in the oven until soft for 1 hour at 220ºC.
Sauté the green onion, mushrooms and garlic. Seasoning
Add the pumpkin puree and grated cheese and process the filling. Let cool
Roll out the dough with the pastalinda and assemble the sorrentinos with a round cutter
Boil in plenty of boiling salted water.
Curry cream:
Sauté the garlic in a hot skillet with olive oil.
Add the cream, broth, curry, thyme, salt and pepper.
Add the sorrentinos in the sauce and sauté for 5 minutes.
Serve with the almonds filleted on top and more grated cheese.

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