Mlinci s gljivama, bundevom & grašakom {Mlinci with mushrooms, pumpkin & peas}
Transform your Croatian mlinci into a colourful vegetable dish.
  1. Heat a small saucepan over medium-low flame. Sauté the onion, garlic and pepper until soft but not golden, stirring occasionally. Add the grated pumpkin, stock and saffron. Bring to the boil and reduce heat to a gentle simmer. Allow to cook for half an hour, stirring occasionally. Check for seasoning and set aside.
  2. Heat a griddle pan or bbq to high heat. Coat the beans with the 1 teaspoon of oil and grill both sides until scored. Remove from heat, season with salt and black pepper and set aside.
  3. Put a large pot of water on to boil.
  4. Meanwhile, heat a large frying pan over medium heat. Add the butter, garlic, mushrooms, and peas. Sauté for about 1 minute until soft. Season with salt and pepper and stir through the herbs. Remove from heat and set aside.
  5. Break the dried mlinci into 10 cm pieces and drop into the boiling water. Simmer for 1 minute then drain well. Toss the cooked mlinci into the pumpkin sauce, add some parsley leaves and gently stir to coat.
  6. To serve, place the beans onto a serving platter, top with the mlinci, then tumble over the mushroom and pea mixture. Scatter over the parmesan and serve immediately.