Finely chop the porcini mushrooms and sauté in a pan with extra virgin olive oil and chopped basil leaves. Half of the mushrooms will be used for the filling, obtained by blending thoroughly with the chopped Montasio PDO, the whole egg and part of the Mature Montasio PDO. Remove the stem and pistil from the pumpkin flowers, and sprinkle carefully to avoid breaking the petals, then stuff breads with the cheese and mushroom mixture. Arrange the flowers in a buttered pan, sprinkle with the rest of the grated cheese and gratin in a preheated oven at 180° for 10-15 minutes. Prepare individual plates, bringing together the pumpkin flowers with the cream by blending the remaining half of the mushrooms.

Preparation time: 20 min

Cooking time: 15 min