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Choose Free Pick Up at Chelsea Market

  • 1Lb PGI Gragnano Occhi di Lupo
  • 0,33Lb chestnuts 
  • 0,22Lb chiodini mushrooms 
  • 0,22Lb pleurotus mushrooms
  • 0,25Lb pumpkin
  • 1 red onion from Tropea
  • 1 thyme sprig
  • 0,22Lb grated Parmigiano Reggiano
  • 2 tbs evoo 
  • Salt and chili pepper to taste 


Clean the pumpkin and cut it into cubes. Brown the shallot cut into julienne and the chilli pepper, add the pumpkin and cook with half a ladle of boiling water. Clean and cut the mushrooms, sauté them with the garlic in a pan and then blend a part of them with the help of a blender. Shell the chestnuts and blanch them in water for 20 minutes. Cook Occhi di Lupo and drain it al dente, keeping aside a little cooking water. Combine the pasta with the pumpkin, mushrooms, mushrooms cream and Parmigiano. Add the thyme, season with salt and serve.


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