BUCKWHEAT FUSILLI ON A BED OF PUMPKIN CREAM

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.

Ingredients:

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

evo oil

salt and pepper to taste.

some petals to decorate

Procedure:

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.