5 GRAINS PENNE WITH PUMPKIN AND PARMIGIANO WAFER

151 Views
 
MASTERY Level
50 min
152 Views
 
MASTERY Level
4 People
50 min
INGREDIENTS for 4 people

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

Preparation

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

 

Vegetable Sauces Fall Eggs free Five grain Short Vegetarian
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more