Buckwheat is great to pair with the delicate flavor of pumpkin. Here is a delicious recipe with pumpkin, ricotta cheese and cabbage. A dish with an enveloping flavour, ideal for the first autumn evenings.
250 g fusilli with buckwheat flour Marchesato
350 g of pumpkin
100 g sheep’s ricotta cheese
some Chinese cabbage leaf
1 pinch of nutmeg
salt and pepper to taste.
some petals to decorate
Prepare the pumpkin: clean it, cut it into small pieces and cook it in vegetable broth until it softens. Once cold, remove the peel and remove it in a bowl: add salt, pepper, a tablespoon of oil and blend everything until you get a nice cream. Keep out of it.
Cook the fusilli and drain al dente. Transfer them in a pan, add oil, a pinch of salt and sauté with grated ricotta cheese. Stir with a tablespoon of vegetable broth and stir gently by adding a tablespoon of pumpkin cream.
Serve the buckwheat fusilli: form a bed with pumpkin, then lay over the fusilli and finally a few thin slices of Chinese cabbage. Finish with a round of oil and a grated nutmeg.