Saccottino (“little bag”) of crepes, prawns, fresh mountain porcini mushrooms on delicate Mantuan pumpkin

The scent of damp earth emanating from a basket of porcini mushrooms freshly picked in the woods. The delicate salinity of Mediterranean waters enclosed in a freshly caught crustacean. The bright colour of freshly picked Mantuan pumpkin among the curled barbs of the plant in the vegetable garden. All these sensations can be found in a single dish created by our chef Massimo.

Saccottino (“little bag”) of crepes, prawns, fresh mountain porcini mushrooms on delicate Mantuan pumpkin

Quantities for 4 people

Ingredients for the crepes

  • 200g flour
  • 3 eggs
  • 350 ml milk
  • 30g butter
  • a pinch of salt

Ingredients for the filling

  • 300 ml milk
  • 150g butter
  • 150g flour
  • 4 tiger prawns
  • 200g porcini mushrooms
  • one shallot
  • EVO oil to taste

Ingredients for the pumpkin delicata

  • 300g washed Mantuan pumpkin
  • one leek
  • 150 ml vegetable broth


Prepare the crepes by placing the flour in a bowl. Add the eggs, milk, salt and melted butter. Mix everything together. Make 4 crepes by dividing the mixture and pouring one portion at a time onto the oiled non-stick pan. 

Prepare the filling. Clean the prawns and cut them into small pieces. Brown them with half a shallot and a drizzle of oil. Cook over a high heat for 2 minutes and then set aside. Wash the mushrooms and cut them into slices (put 4 slices aside for the garnish). Brown the mushrooms with the other half of the shallot, a drizzle of oil and a pinch of salt. Cook for 5 minutes. Boil the milk. Separately, prepare the roux with the butter and flour and then add the milk. Cook for 5 minutes. When the mixture is thick and creamy, add the prawns and sautéed mushrooms and season with salt. Leave to cool.

Prepare the pumpkin delicata. Brown the leek with extra virgin olive oil. Add the pumpkin cut into pieces and the vegetable broth. Season with salt and cook for 15 minutes. Blend everything with the mixer to make the pumpkin creamy.

Prepare the plate. Take the crepes and fill them with the prawn and mushroom fondue. Close them like a bag by tying them with a leek ribbon. Gratinate them in the oven at 160° for 15 minutes. Place the pumpkin delicata on the plate and place the crepe saccottino on top. Serve it with slices of porcini mushrooms fried in corn flour and, if desired, with a whole prawn.


To taste the Chef’s dishes and book your next stay at the Hotel Tritone, you can write here or call (+39) 049 8668099