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PAPPARDELLE WITH PUMPKIN, CRISPY BACON AND FENNEL

  • Difficulty: EASY
  • Preparation: 4/5 MIN
  • Cooking: 30 MINUTES
  • Doses: 4 PEOPLE

presentation

The pumpkin, a typical cucurbit that during the Halloween period is beautifully carved with a candle in the middle, is the magical ingredient in this delicious recipe. The sweet flavour of its pulp will contrast with the savouriness of the crispy lard and then receive the tender, rough embrace of the Luciana Mosconi Pappardelle: an unforgettable fusion. And what about the yellow-orange colour of the final preparation? All vegetables of this colour, besides being tasty, contain generous amounts of beta-carotene, which defends the body against ageing and strengthens the immune system. In conclusion... a dish that is not only delicious to eat but also beautiful to look at and particularly valuable for your health!

ingredients

  • 300 g Pappardelle Luciana Mosconi classic puff pastry 200 g cleaned pumpkin
  • 1 fresh spring onion
  • 4 slices of lard
  • Fresh wild fennel
  • Parmesan cheese
  • salt and black pepper
  • evo oil

procedure

  • 1 Clean the pumpkin and cut it into cubes. Cut the spring onion and put it in a pan with a little oil. Add the pumpkin and brown it for a few minutes, then cover with a ladle of the boiling water in which you are going to cook the pasta.
  • 2 Cook for 10 minutes, season with salt and pepper, then transfer everything into a blender and blend to obtain a smooth cream. Pour the cream back into the pan in which you will then sauté the pasta.
  • 3 In another pan, place the lard slices and cook them until crispy. Do not add oil and when the lard starts to melt, remove the excess fat with the help of a spoon.
  • 4 In the meantime cook the Luciana Mosconi Pappardelle in plenty of boiling salted water, taking care not to touch the nests during the first two minutes of cooking. After draining, add them to the sauce in the pan and stir in a couple of tablespoons of Parmesan cheese.
  • 5 Let the sauce mix well and, if it is too dry, add a ladle of cooking water from the pasta, then serve by adding fresh fennel and crispy bacon on top. Pappardelle Zigrinate Casarecce organic delicious

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