This dish is what first introduced me to my obession: truffles. My mom made this a few years back as part of Thanksgiving appetizers…since then she’s made it every year and it’s what I look forward to the most. It’s best made on special occasions as it has a nice presentation and is rich in flavor (and fat!). It’s taken from the book, A Thousand Days in Venice.
- 1In a medium saute pan, melt 3 tbs of butter. Add the onions and mushrooms and saute until soft and some liquid has evaporated. Add truffles (or paste or salt). Remove from heat.
- 2In a large bowl, combine all cheese (mascarpone, Emmenthal, and Parmesan), eggs, nutmeg, and salt and pepper. Add the mushroom and onions.
- 3Wipe out saute pan and melt the remaining 4 tbs of butter. Add the bread crumbs and saute until brown and crips.
- 4Place the pumpkin on a large baking dish. Add 1/3 of the cheese and mushroom mixture. Add 1/2 of the bread. Add another 1/3 of the cheese and mushroom mixture. Add the remaining 1/2 of the bread, and then the remaining 1/3 of the cheese and mushrooms. Secure on the top of the pumpkin.
- 5In a preheated 375 degree oven, roast the pumpkin for 1 1/2 hours, until the pumpkin is tender and the mixture is bubbly.
- 6To serve, scoop out the cheese, mushrooms, and bread mixture with some of the pumpkin.
Member recipes are not tested by the CHOW food team.