mercoledì 28 marzo 2018

Tagliatelle di farro con zucca, funghi e nocciole

Manco da tanto su queste pagine.
E' stato un anno ricco di tante novità, di cambiamenti di vita importanti, di tempo dedicato altrove, ma in questi mesi non ho mai smesso di cucinare, di pensare a ricette, di assaggiare nuovi ingredienti, di sperimentare qualcosa di nuovo, che andasse bene anche per le allergie che in questi mesi sono sorte, di pensare a che direzione dare a questo spazio.
Non ho mollato tutto, mi sono solo messa in stand by qui, sugli altri social sono stata presente, soprattutto su Instagram.
Voglio tornare e lo voglio fare con alcune novità che a breve vedrete!!!!

Inizio con una ricetta che vuole essere un saluto all'inverno. Una pasta con ingredienti che adoro e che stanno venendo a meno, vista la loro stagionalità. Si, sto parlando della zucca (ne ho fatto scorta nel freezer) e dei funghi.
Chi mi segue su Facebook e su Instagram ne aveva già avuto un assaggio. Da quando l'ho pubblicata li l'ho rifatta diverse volte, perfezionando i dosaggi, sono arrivata alla ricetta che vedete qui sotto. In casa ha avuto successo, perché non condividerla anche qui?!

Si tratta di una ricetta gustosa, un po' rustica e bene equilibrata realizzata in collaborazione con Luciana Mosconi "La Signora delle Tagliatelle", un'azienda marchigiana dall'anima artigianale, che a mio modesto parere, produce una delle migliori paste all'uovo mai assaggiate.


Per 4 persone
Tempo di preparazione: circa 20 minuti
Tempo di cottura: circa 60 minuti


INGREDIENTI
300 g polpa di zucca mantovana cotta al forno e frullata - circa 600 g peso con buccia prima della cottura
250 g funghi pioppini
250 g tagliatelle di farro Luciana Mosconi
20 g nocciole tostate 
6 cucchiai di parmigiano grattugiato
1 spicchio di aglio
Qb Olio EVO
Qb rosmarino fresco
Qb sale
Qb pepe


PREPARAZIONE
1. Mettere la zucca su una teglia ricoperta da carta forno e cuocerla in forno caldo a 180° per circa 30 minuti. Prima di sfornarla, controllare che abbia una consistenza morbida. 
2. Prelevare la polpa con un cucchiaio, salare e pepare quanto basta e frullare fino ad ottenere una crema liscia e omogenea. Mettere da parte.
3. Pulire i funghi togliendo la parte finale, lavarli velocemente e asciugarli. 
4. In una pentola antiaderente mettere un filo d'olio, l'aglio intero e non appena sarà caldo far saltare i funghi per qualche minuto. Dovranno essere cotti ma croccanti. Salare e pepare a piacere. 
5. Su un pezzo di carta forno versare il parmigiano, livellare e cuocere nel micoonde a 800 w per circa 1 minuto e 30 secondi. E' possibile fare la stessa operazione in una pentola anti aderente. Far raffreddare e rompere a pezzetti.
6. Tritare gli aghi di rosmarino.
7. Tritare a coltello le nocciole tostate.
8. Far bollire l'acqua salata, a bollore raggiunto cuocere la pasta. Scolare al dente e far saltare insieme alla crema di zucca, ai funghi (tenetene da parte alcune cucchiaiate da mettere come guarnizione), al rosmarino tritato.
8. Impiattare, completando il piatto con le nocciole tostate, i pezzettini di cialda di parmigiano e i funghi messi da parte. Servire subito.

TIPS:
- La zucca può essere cotta anche il giorno prima
- Il rosmarino, se non lo avete fresco, va bene anche quello essiccato, ma consiglio di aggiungerlo alla fine, evitando di cuocerlo in pentola, altrimenti si scurirà e il sapore diventerà amarognolo.


Buon appetito!!!
A presto!
Barbara

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