Orecchiette with pumpkin cream, caramelized onions and taralli

Preparation

1. STEP 1 OF 5

   Cut the pumpkin into cubes. In a pan, sauté half a chopped onion with a drizzle of Apulian extra-virgin olive oil. Add the pumpkin and a pinch of salt, and cook until it softens. Blend everything to obtain a velvety cream.

2. STEP 2 OF 5

   Slice the remaining onions thinly. Heat a pan with extra-virgin olive oil, add the onions, apple cider vinegar, lemon balm (or sugar) and a pinch of salt. Cook over low heat until they become soft and caramelized.

3. STEP 3 OF 5

   Cook the Apulian orecchiette in plenty of salted water and drain when al dente (cooking time: 10-12 minutes). Immediately combine them with the pumpkin cream.

4. STEP 4 OF 5

   Mix the grated Parmesan with a spoonful of the pasta cooking water until you obtain a creamy fondue.

5. STEP 5 OF 5

   Plate the orecchiette, adding the Parmesan fondue, the caramelized onions and the crumbled Apulian onion tarallo on top. Finish with a drizzle of Apulian extra-virgin olive oil and serve immediately.

General Information

Analysis

Macronutrients (100 gr)