Servings: 8 people
Ingredients
- 800 grams cavatelli di gragniano
- 700 grams pumpkins, peeled and diced
- 3 bunches fresh rosemary
- 100 grams extra virgin olive oil
- 60 grams white onions, finely diced
- Powdered cinnamon a pinch
- 1 litre vegetable broth
- 100 grams amaretti (biscotti)
- 150 grams gorgonzola
- 30 grams fresh parsley, lightly torn by hand
Instructions
- In a medium wide skillet, add some extra virgin olive oil and the finely diced onions and sweat until translucent.
- Add the fresh rosemary finely chopped to the onions in order to start flavoring the onions. Add the diced pumpkin and cook for approximately 3 to 4 minutes at low temperature in order to allow the pumpkin to absorb all the flavor, and making sure no color has developed and not caramelized.
- Add 2 ladle of hot vegetable broth and slowly cook until the pumpkin is tender.
- Season lightly with salt and pepper.
- When the pumpkin is cooked blend the mixture to a hand blender in order to obtain a smooth and silky consistency. Add the cinnamon and adjust for seasoning.
- Bring a pot of water to a boil, add salt as soon as it come to a boil. Add the cavatelli and cook until al dente.
- Drain the cavatelli, keep some of the cooking water aside .
- Toss the cavatelli with the warm puree of pumpkin in a wide sauté a medium low heat, add the gorgonzola crumbled (Keep ½ teaspoon for finish garnish) and the crumbled amaretti ( keep ½ teaspoon for finish garnish) mix everything in order to obtain a smooth and creamy consistency, if is to dry add some of the cooking pasta water.
- Garnish with remaining amaretti and gorgonzola and the fresh parsley tear by hand.
- Buon Appetito.
Video
Notes
Chef Notes: This is one of my favorite pasta dishes that brings north and south of Italy together. Creamy pumpkin gorgonzola and amaretti from the northern region of Lombardia mixed into a firm gummy al dente Cavatelli from the Abruzzi or Campania region.
Wine Pairing: Lambrusco
Juice Pairing: Mint of Cucumber
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