5 GRAINS PENNE WITH PUMPKIN AND PARMIGIANO WAFER
11.5 oz of 5 Grains Penne Rigate
PUMPKIN CREAM
1 Violina pumpkin
1 white onion
2 tsp of white wine
4 tsp of cream
PARSLEY CHLOROPHYLL
3/4 oz of parsley
Ice as needed
PARMIGIANO REGGIANO WAFER
1 cup of Parmigiano Reggiano
Fresh oregano to taste
1 oz of toasted hazelnuts
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Bring the water for the pasta to the boil.
PUMPKIN CREAM
Cut the pumpkin, clean it and cut it into small pieces. Finely chop the white onion and brown it in a large pot. Add the pumpkin and allow to cook for some minutes. Douse with the white wine and allow to evaporate. Cook for another 3 minutes. Cover with water and cook the pumpkin until soft. Blend thoroughly and add the cream to obtain a smooth texture. Adjust the salt and keep hot.
PARMIGIANO-REGGIANO WAFER
On medium heat, put a thin layer of grated Parmigiano Reggiano. Allow to cook gently for two minutes, add a bit of fresh oregano and remove the frying pan from the heat. Wait for the wafer to cool down then remove it from the pan. Allow to cool on a spoon or other utensil to create a decoration.
PARSLEY CHLOROPHYLL
Blanch the parsley leaves for a few seconds in boiling water. Remove with a skimmer and plunge in water with ice for a few minutes. Take out of water, dry well and blend with little water. Filter through a fine strainer and cover with oil.
Boil the water with 1 tsp of salt per liter and cook the 5 grains penne for 9 minutes. Then, toss the pasta with the pumpkin cream. Serve on a plate and garnish with toasted hazelnuts, the parsley chlorophyll and the cheese wafer
