Ingredients for 4 people
200 g Remix
220 g porcini mushrooms
2 cloves of garlic
150 g of John Dory pulp
500 g of pumpkin
10 g of rosemary
1 lemon
20 g of parsley stalks
20 g of dried porcini mushrooms
qb EVO oil
salt to taste
aromatic mixed salad to taste
Preparation
Make the mushroom broth: boil the dried porcini mushrooms in a saucepan for 20 minutes. Sauté the John Dory pulp in a pan with garlic, rosemary, and a drizzle of extra virgin olive oil. Cook the cleaned and diced pumpkin with the mushroom broth in the same pan as the John Dory for 2 minutes; add the lemon zest, the chopped parsley stalk, and season with salt and pepper. Blend part of the cooked pumpkin until creamy and set aside the rest.
Sauté the cleaned and diced porcini mushrooms in oil and garlic over high heat for one minute, season with salt and pepper, and set aside. Pour three ladles of broth into a saucepan, add the remaining pumpkin, and bring to a boil. Add the pasta mixture and, if necessary, add a ladle of boiling water and another of mushroom broth until the pasta is cooked al dente.
Finish cooking by adding half of the porcini mushrooms, half of the pulp, the pumpkin cream and season with salt and pepper. Plate and garnish with the John Dory, porcini mushrooms, lemon zest and aromatic mixed salad.
