Celebrate fall with these tasty mini baskets filled with creamy pumpkin and porcini mushrooms.
By Elisa Gennaro
When fall comes, you can see all those wonderful orange spots in the fields, hundreds of pumpkins lying down on the soil. In Italy, you can also see a lot of pitchmen selling porcini mushrooms. I was thinking “how could I put together these two ingredients to create something that celebrates fall?”, well.. the first thing than came to my mind was a tart.
I didn’t want to use puff pastry because it’s too greasy and I thought it would have spoiled the delicate flavor of the pumpkin, so I thought that pie crust would have been just perfect.
As usual I wanted to make my own pie crust recipe and came up with this one, the problem was that I forgot to write down the ingredients. This happens when you are used to prepare things without following a recipe. Afte a few pie crusts, I finally managed to recreate the same I made that day and you can find it right here.
You can substitute pumpkin with potatoes, zucchini or eggplants, basically you can use the veggies you like the most to fill this pie crust. With the remaining crust i made some pepper sticks, I only added some pepper to the crust and cut it into strips, they were super crunchy, perfect for a cocktail. I used shortening because I wanted to lower the fat and cholesterol content, but you can substitute it with butter.Print
Elisa Gennari was born and raised in Rome, with a true passion for home made food. Her goal is to share her ideas about eating delicious food while still staying healthy. In her blog she teaches her secrets on how to cook Italian recipes, always with a healthy twist.