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Cavati pumpkin on cheese fondue
ingredients
servings
5
Caciocavallo
200 grams
Full fat UHT milk
300 grams
Pumpkin
350 grams
Type 00 wheat flour
550 grams
Water
to taste
Fresh sage
3 leafs
Butter
30 grams
first courses from Italy
Cavati pumpkin on cheese fondue
Cavati pumpkin on cheese fondue
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A traditional dish of my family.
preparation
step 1
For one thing, at least 5 hours before, cut the cheese into cubes and soak it in milk with salt and pepper, in a tall, narrow container (in such a way that the liquid covers the cheese).
step 2
For gouged the first thing to do is to wash and peel the pumpkin, remove the peel and the seeds, cut into thin slices and spread on a baking sheet covered cartaforno.
step 3
Bake at 180 degrees if the oven is ventilated, 160 ° if static for 25/30 minutes, making sure to turn halfway through cooking.
step 4
Once pulled from the oven crush the tablet using the tines of a fork and reduce it into microscopic pieces, or nearly so.
step 5
Place this sort of puree on a wooden board and pour the flour. Begin to knead, stir all the pumpkin and only then if a little 'of water at a time must be paid.
step 6
Knead for good, created with a bit of dough at a time the classic snake, cut the gnocchi and only now with the index and middle fingers joined, with a 180 ° movement, cavate the dough.
step 7
Bake in salted boiling water, drain and soon rise to the surface. Saute in a pan with some butter and sage.
step 8
Meanwhile the gouged they cook, melt some butter in a small pot and after it abandoned on a larger pot (water bath)
step 9
pour the cheese with the milk and let dissolve everything, stirring with a whisk. When it has melted, pull the fondue and allow to cool so that congeals slightly.
step 10
Put the gouged into the pot and all around the fondue.
