Pumpkin pasta gratin
COUNTRY: ITALY
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Ingredients
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European Union
- Garofalo spaghetti PGI from Italy: 100 g
- Quercus white wine PDO from Slovenia: 30 ml
- Milk: 300 ml
- Butter: 30 g
- Rice flour: 30 g
- Salt: 1/4 teaspoon
- Pumpkin: 80 g
- Shimeji mushrooms: 1/2 pack
- Onion, thinly sliced: 1/2
- Bacon (cut into 1 cm strips): 2 slices
- Pizza cheese: 30 g
Instructions
Serves
1 - 4
Step 1
Heat butter in a frying pan over medium heat, add onion, shimeji mushrooms, bacon, and pumpkin.
Step 2
Sprinkle rice flour and saute until powdery, then add milk a little at a time to prevent lumps from forming.
Step 3
Boil the pasta as specified, drain and place in a baking dish.
Step 4
Pour (2) over (3), top with pizza cheese, and bake in the oven at 180℃ for 20 minutes.
