Orecchiette with pumpkin cream and Parmesan fondue. Discover the gourmet recipe and buy authentic Apulian products on our online shop!
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.
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.
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.
Mix the grated Parmesan with a spoonful of the pasta cooking water until you obtain a creamy fondue.
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.
Italia, Puglia
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| Energy (kcal) | 121.19 |
| Carbohydrates (g) | 25.71 |
| of which Sugars (g) | 15.4 |
| Fat (g) | 0.78 |
| of which Saturates (g) | 0.37 |
| Protein (g) | 3.05 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.03 |
