Today we prepare a tasty cream of vegetables with a sauce of mushrooms, sage and Pancetta Piacentina PDO. When cut, the slice of this wonderful sausage, features typical alternation of circular layers of bright red and rosy white. The scent is delicate, but with pleasant spicy notes. On the palate, the slice is soft and tends to melt due to the presence of the fat, which also determine the delicate and sweet taste, not without the flavor that makes the product particularly appetizing.
Preparation time: 20 minutes
Cooking time: 30 minutes
Preparation for: 4 people
300 grams of pumpkin
100 grams of fresh mushrooms
50 grams of Pancetta Piacentina PDO
20 g of sage
1 white onion
1 clove garlic
½ liter of milk
extra virgin olive oil
Wash the potatoes and the pumpkin, peel and cut into cubes of about one centimeter and leave aside.
Gently rinse the fresh mushrooms, cut into small pieces and leave them aside.
Cut into thin strips sage and Pancetta Piacentina PDO and leave aside.
Chop the white onion and put it to fry gently in a pan with extra virgin olive oil and a little water.
When the onion is wilted add the pumpkin and potatoes, stir and cook for a few minutes over high heat. Then, add a glass of water, add salt, stir, cover and cook on low heat for 20 minutes, stirring occasionally and adding more water if the sauce is too dry.
When cooked, add the milk and whisk well directly into the pot with the minipimer, until you have a smooth and velvety mixture.
In a frying pan add a clove of garlic with oil and to soften gently. Then add the mushrooms, salt and cook for a few minutes.
Increase heat to high, then add the sage and the Pancetta Piacentina PDO, sprinkle with a dash of white wine. As soon as the wine has evaporated put out the fire.
Put the soup in the plates and garnish with a spoonful of sauce with mushrooms, sage and Pancetta Piacentina PDO.
Enjoy your meal and have fun!