{"id":15405,"date":"2025-09-26T09:00:46","date_gmt":"2025-09-26T09:00:46","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/creamy-pumpkin-porcini-fiorita-nobili-lasagna\/"},"modified":"2026-01-14T12:00:10","modified_gmt":"2026-01-14T12:00:10","slug":"creamy-pumpkin-porcini-fiorita-nobili-lasagna","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/creamy-pumpkin-porcini-fiorita-nobili-lasagna\/","title":{"rendered":"Creamy Pumpkin, Porcini & Fiorita Nobili Lasagna"},"content":{"rendered":"

A baked hug, with all the silkiness of Mozzarella Fiorita Nobili<\/b>
\n<\/span><\/h2>\n

A heart-warming autumn lasagna: fresh pasta sheets alternate with pumpkin cream, saut\u00e9ed porcini mushrooms, and a generous helping of Fiorita Nobili, melting each layer into a creamy sauce. A striking yet simple first course, perfect for ushering in the comfort food season. <\/span><\/p>\n

Perfect for Sunday lunch or a family dinner: it smells of the woods, lit fireplaces, and convivial tables.<\/span><\/p>\n

Ingredients<\/b><\/h3>\n

For the base<\/b><\/p>\n

    \n
  • 250 g of fresh egg lasagna<\/span><\/li>\n<\/ul>\n

    For the pumpkin cream soup<\/b><\/p>\n

      \n
    • 600 g of pumpkin pulp (butternut or delica)<\/span><\/li>\n
    • 1 sprig of rosemary<\/span><\/li>\n
    • Extra virgin olive oil, salt, pepper<\/span><\/li>\n<\/ul>\n

      For the porcini mushrooms<\/b><\/p>\n

        \n
      • 250 g of fresh or frozen porcini mushrooms<\/span><\/li>\n
      • 1 shallot<\/span><\/li>\n
      • Parsley, extra virgin olive oil, salt, pepper<\/span><\/li>\n<\/ul>\n

        For the b\u00e9chamel sauce<\/b><\/p>\n

          \n
        • 40 g of butter<\/span><\/li>\n
        • 40 g of flour<\/span><\/li>\n
        • 400 ml of hot milk<\/span><\/li>\n
        • Nutmeg, salt, pepper<\/span><\/li>\n<\/ul>\n

          To complete<\/b><\/p>\n

            \n
          • 300g Mozzarella Fiorita Nobili (coarsely grated or diced)<\/span><\/li>\n
          • 30 g of grated Parmesan cheese<\/span><\/li>\n<\/ul>\n

            Step-by-step preparation<\/b><\/h3>\n
              \n
            1. Roast the pumpkin
              \nCut the pumpkin into cubes and season with oil, rosemary, salt, and pepper. Bake at 200\u00b0C (390\u00b0F) for 20 minutes, then blend until smooth.<\/li>\n
            2. Saut\u00e9 the porcini mushrooms. Saut\u00e9 the chopped shallot in a little oil, add the sliced \u200b\u200bporcini mushrooms, and season with salt and pepper. Cook for 8 minutes until golden, then season with parsley.<\/li>\n
            3. Make the b\u00e9chamel sauce
              \nMelt the butter, add the flour, and toast for 1 minute. Slowly pour in the hot milk, stirring until the sauce thickens. Season with salt, pepper, and nutmeg. Stir in the pumpkin puree for a smooth, orange b\u00e9chamel sauce.<\/li>\n
            4. Assemble the lasagna
              \nSpread a thin layer of b\u00e9chamel sauce on the bottom of a baking dish (20×30 cm). Alternate the pasta sheets, pumpkin b\u00e9chamel, porcini mushrooms, and Fiorita Nobili. Repeat the layers, finishing with b\u00e9chamel, Fiorita Nobili, and Parmesan.<\/li>\n
            5. Bake
              \nBake at 180\u00b0C for 25\u201330 minutes, until golden brown and slightly browned. Let rest for 10 minutes before serving.<\/li>\n<\/ol>\n

              Conclusions<\/b><\/h3>\n

              Mozzarella Fiorita Nobili, with its silky texture and balanced flavor, blends the sweetness of pumpkin and the aroma of porcini mushrooms in a single, irresistible harmony. An elegant and hearty dish that brings all the warmth of late September to the table. <\/span><\/p>\n

              Enjoy your meal!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

              A baked hug, with all the silkiness of Mozzarella Fiorita Nobili A heart-warming autumn lasagna: fresh pasta sheets alternate with pumpkin cream, saut\u00e9ed porcini mushrooms, and a generous helping of Fiorita Nobili, melting each layer into a creamy sauce. A striking yet simple first course, perfect for ushering in the comfort food season. Perfect for Sunday lunch or a family dinner: it smells of the woods, lit fireplaces, and convivial tables. Ingredients For the base 250 g of fresh egg lasagna For the pumpkin cream soup 600 g of pumpkin pulp (butternut or delica) 1 sprig of rosemary Extra virgin olive oil, salt, pepper For the porcini mushrooms 250 g of fresh or frozen porcini mushrooms 1 shallot Parsley, extra virgin olive oil, salt, pepper For the b\u00e9chamel sauce 40 g of butter 40 g of flour 400 ml of hot milk Nutmeg, salt, pepper To complete 300g Mozzarella Fiorita Nobili (coarsely grated or diced) 30 g of grated Parmesan cheese Step-by-step preparation Roast the pumpkin Cut the pumpkin into cubes and season with oil, rosemary, salt, and pepper. Bake at 200\u00b0C (390\u00b0F) for 20 minutes, then blend until smooth. Saut\u00e9 the porcini mushrooms. Saut\u00e9 the chopped shallot in a little oil, add the sliced \u200b\u200bporcini mushrooms, and season with salt and pepper. Cook for 8 minutes until golden, then season with parsley. Make the b\u00e9chamel sauce Melt the butter, add the flour, and toast for 1 minute. Slowly pour in the hot milk, stirring until the sauce thickens. Season with salt, pepper, and nutmeg. Stir in the pumpkin puree for a smooth, orange b\u00e9chamel sauce. Assemble the lasagna Spread a thin layer of b\u00e9chamel sauce on the bottom of a baking dish (20×30 cm). Alternate the pasta sheets, pumpkin b\u00e9chamel, porcini mushrooms, and Fiorita Nobili. Repeat the layers, finishing with b\u00e9chamel, Fiorita Nobili, and Parmesan. Bake Bake at 180\u00b0C for 25\u201330 minutes, until golden brown and slightly browned. Let rest for 10 minutes before serving. Conclusions Mozzarella Fiorita Nobili, with its silky texture and balanced flavor, blends the sweetness of pumpkin and the aroma of porcini mushrooms in a single, irresistible harmony. An elegant and hearty dish that brings all the warmth of late September to the table. Enjoy your meal!<\/p>\n","protected":false},"author":2,"featured_media":15406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453],"tags":[512,475],"class_list":["post-15405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","tag-caseificio-nobili","tag-fior-di-latte"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15405"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15405\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/15406"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}