Cecína with roasted pumpkin, porcini mushrooms and Taleggio cheese

• 15 minutes to prepare • 20 minutes to cook • Serves 4

 

10 MINUTES 

Welcome beloved Autumn.
Today I have a special recipe for you for a cecina appetizer with roasted pumpkin, porcini mushrooms, and Taleggio cheese!

Especially now in the transition period from summer to autumn you may start to enjoy the autumn products as you can buy them locally. Included in this are roasted pumpkin from the oven, juicy mushrooms and melted cheese.

Therefore it’s for everyone that cannot wait for pumpkin season, just like me!
We love pumpkin from the oven, sprinkled with fresh herbs like rosemary and then baked golden. It’s not only delicious alone but also for risotto or just simply in a salad!

Here's what you will need for the 4-serving recipe:

200 g chickpea flour
360 ml water
400 g roasted pumpkin (see here how to prepare it)
200 g fresh porcini mushrooms
50 g dried porcini mushrooms
1 glass white wine
0.5 l vegetable broth
100 g Taleggio cheese
1 sprig parsley
1 clove garlic
salt and pepper
EVO oil

1. Place dried mushrooms in a bowl and cover them with hot water. Gently push on the mushrooms to submerge them into the water and soak for about 15 minutes. Mushrooms are ready to use when they have softened all the way through
2. Whisk together the chickpea flour, a pinch salt and water (add the water gradually to avoid any lumps). When the batter is nice and smooth, add the fresh rosemary leaves, washed and chopped. Stir to mix and place it to rest in the fridge for 15 minutes
3. Meanwhile, wash fresh porcini mushrooms and cut them into thin slices
4. Braise the clove of garlic with 2 tablespoons of EVO oil until golden, then pour the fresh porcini mushrooms, toast for 1 minute
5. Remove the dried mushrooms from the water, squeezing them lightly to remove as much water as possible. Taste a mushroom: if you detect any grittiness, place the mushrooms in a strainer and rinse them under the faucet for several seconds, tossing them and making sure all the grit is gone. Finally, stir them in the pan
6. Simmer with the vegetable broth, then go on with the cooking for about 10 minutes
7. Cut both the roasted pumpkin and Taleggio cheese into cubes
8. Pour the flatbread batter into a oiled, hot pan. Bake the cecina for 3 minutes each side, until it’s nice and golden on top
9. Place over porcini mushrooms, roasted pumpkin cubes and Taleggio cheese. Sprinkle some chopped parsley over and serve it immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.