PASTA with Parmigiano Reggiano cream and pumpkin
It is often believed that Marco Polo, upon his return from his journey across the Silk Road in the thirteenth century, was the one who brought pasta to Europe - and more precisely to Italy - along with fragrant spices and precious fabrics. But this story, however fascinating it may be, is not true at all: pasta, in fact, has been with us since we began growing wheat and it was regularly consumed and loved as early as 1000 B.C. by the Greeks and the Etruscans.
Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our Pasta with Parmigiano Reggiano cream and pumpkin, for example, is a first course with a rich yet delicate, enveloping, and creamy flavor. There's only one question left to answer: which pasta shape will you choose to make this delicious recipe? We recommend the "calamarata" (a kind of thick ring pasta), which is ideal for collecting all the sauce, because we are sure you won't want to leave anything on the plate.
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 4 people
Ingredients
320 g of calamarata-type pasta
300 g of pumpkin
100ml of cooking cream
80 g of Parmigiano Reggiano DOP 36 months Emilia Food Love
½ onion
Rosemary
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper
Method
-
Clean the pumpkin and slice it, then place the slices on a baking tray covered with parchment paper. Season with a drizzle of oil, salt, pepper, and a few sprigs of rosemary. Bake in a preheated oven at 200°C (392°F) for about 30 minutes. When the pumpkin is cooked, mash it with a fork to turn it into a puree (if you prefer, you can blend it with a food processor).
- Bring a pot of salted water to a boil and cook the pasta according to the time indicated on the package.
- Meanwhile, pour two tablespoons of extra virgin olive oil in a non-stick pan, add the finely chopped onion and gently fry over medium heat.
- Then, add the pumpkin puree and the cooking cream, and stir well. Lastly, add the Parmigiano Reggiano cheese to the sauce and blend until smooth.
- Drain the pasta and toss it in the Parmigiano Reggiano and pumpkin cream sauce.
Tip
For a more intense taste, try this recipe with our 48, 60 and 72-month aged Parmigiano Reggiano DOP.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.
SMALL TAGLIATELLE TIMBALES
Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".
Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.
Cheese MEATBALLS
From ancient Persia to the Middle East, from Spain to our cuisine: the journey of meatballs has been a long one, crossing countries and centuries. Simple and fun, they are round like cherries, and just like cherries, one leads to another.
Our recipe for Cheese Meatballs with mild Provolone and aged Pecorino will conquer the whole family and will become your ace in the hole for an amazing aperitivo.