My only experiences with pumpkin dates back some time ago, and dealt with this soup and the accompaniment of this beef stew with beer smoked . Then I came across this recipe that the protagonist in the first substantial and satisfying:
Calamari with pumpkin, crispy bacon and smoked cheese
For 4 people: 400 gr. paste, 300 gr. Pumpkin clean, 100 gr. bacon, smoked gr.provola 120, 1 shallot, extra virgin olive oil, salt.
chop the squash and simmer in a pan with shallots and olive oil, salt and cook for 15 minutes. Whisk one third of the pumpkin and set aside. Fry the bacon until it becomes crispy and keep warm. Cook the pasta (short sleeves are fine also as smooth as I used) and drain it three minutes before time, stir in pumpkin, diced provolone and add the pumpkin puree. Serve in dishes with bacon garnish crisp.
For 4 people: 400 gr. paste, 300 gr. Pumpkin clean, 100 gr. bacon, smoked gr.provola 120, 1 shallot, extra virgin olive oil, salt.
chop the squash and simmer in a pan with shallots and olive oil, salt and cook for 15 minutes. Whisk one third of the pumpkin and set aside. Fry the bacon until it becomes crispy and keep warm. Cook the pasta (short sleeves are fine also as smooth as I used) and drain it three minutes before time, stir in pumpkin, diced provolone and add the pumpkin puree. Serve in dishes with bacon garnish crisp.
Note: when you mix the dough with provolone, it may be that the heat the cheese tends to gather in one block and will not melt properly. To avoid this you must add 's cooking water (rich in starch) which will make the mixture creamy. Needless
recommend to use the excellent pasta (traditional) to get a better result
recommend to use the excellent pasta (traditional) to get a better result
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