Tarte tatin of pumpkin and peanut
10 recipes
Pumpkin sauce in pumpkin sauce
ingredients
servings
4
Bouillon cube, vegetable flavour
1 unit
Pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Fresh sage
1 spoon
Leeks
1 unit
Parmigiano cheese
40 oz
Stracchino cheese
100 oz
Pumpkin
500 oz
Semolina pasta
320 oz
first courses from Italy
Pumpkin sauce in pumpkin sauce
Pumpkin sauce in pumpkin sauce
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pumpkin is one of the most typical autumnal vegetables, it is good, it is low in calories and is very versatile. And then with its solar color it rejoices and colors the fall. But above all it is good, it lends itself to making truly delicious dishes such as this pasta that prepares itself quickly and also loves those who do not like the sweet taste of the pumpkin because it is here stemperated by the presence of cheese and leek.
preparation
step 1
Boil the water for the dough. Slicing the leek and frying it in a pan with a nice round of oil and some sage leaves, then add the peeled pumpkin, clean and cut to dadini.
step 2
Season with salt and pepper and flavor for a few minutes.
step 3
Prepare a little broth with half a teaspoon of vegetable nut, put it in the pumpkin, cover with the lid and cook for 10-15 minutes until the pumpkin is tender and dry.
step 4
Transfer it to a narrow, high container, blend it with a diving mixer and put the cream back into the frying pan.
step 5
While the pasta bakes, heat the pumpkin cream, combine the grated and grated Parmesan cheese and melt it if the cream is too thick to add little pasta baking water.
step 6
As soon as the dough is cooked to the tooth, drain it and pour it into the frying pan, mixing it well with the hot pumpkin cream. Serve aside other grated Parmesan cheese.
