Orecchiette with pumpkin cream, caramelized onions, and taralli

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

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

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

Mix the grated Parmigiano with a tablespoon of pasta cooking water until you get a creamy fondue.

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