Fettuccine with mushrooms and pumpkin
"Chiodini" mushrooms (Armillaria Mellea) 200g
Yellow pumpkin 300g
Extra virgin olive oil 4 Tbsp
Rosemary sprig 1
Salt, pepper and vegetable broth to taste
Chop the pumpkin in very small pieces. Clean the mushrooms. Brown the thin sliced leek with the extra virgin olive oil in a pan. Add the pumpkin and cook it until it gets soft, pourng some broth when necesary. Add the mushrooms and cook at high flame for 10 minutes.
Salt and pepper to taste and give flavour with the rosemary.
Meanwhile, cook the fettuccine "al dente" in salted boiling water and season with the mushroom and pumpkin sauce.
Tip: serve it in a carved pumpkin.