Occhi di Lupo con zucca, funghi, castagne e timo

Occhi di Lupo with pumpkin, mushrooms, chestnuts and thyme

Ingredients for 4 servings:

  • 400g PGI Gragnano Occhi di Lupo
  • 150g chestnuts 
  • 100g chiodini mushrooms 
  • 100g pleurotus mushrooms
  • 200g pumpkin
  • 1 red onion from Tropea
  • 1 thyme sprig
  • 100g grated Parmigiano Reggiano
  • 2 tbs evoo 
  • Salt and chili pepper to taste 


Clean the pumpkin and cut it into cubes. Brown the shallot cut into julienne and the chilli pepper, add the pumpkin and cook with half a ladle of boiling water. Clean and cut the mushrooms, sauté them with the garlic in a pan and then blend a part of them with the help of a blender. Shell the chestnuts and blanch them in water for 20 minutes. Cook Occhi di Lupo and drain it al dente, keeping aside a little cooking water. Combine the pasta with the pumpkin, mushrooms, mushrooms cream and Parmigiano. Add the thyme, season with salt and serve.

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