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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
| Energy (kcal) | 72.61 |
| Carbohydrates (g) | 13.62 |
| of which sugars (g) | 4.49 |
| Fat (g) | 0.67 |
| of which saturates (g) | 0.33 |
| Protein (g) | 2.76 |
| Fibre (g) | 1.07 |
| Salt (g) | 0.02 |
