Pasta Garofalo Elicoidali with Pumpkin, Scamorza and Prosciutto
BROUGHT TO YOU BY Prodotti
Garofalo pasta draws on generations of Italian expertise, using a bronze extrusion method to create a rough texture – so that every last bit of beautiful sauce coats it fully. The perfect partner for superior pasta is a special sauce. Good cheese makes that easy, bringing a deep savoury note to the dish. De Gustibus Scamorza Smoked is a versatile semi-soft white cheese, with a piquant yet creamy flavour that melts and stretches like mozzarella, while the addition of handcrafted Grana Padano or Parmigiano Reggiano at the end will add a salty umami-rich hit. Each ingredient contributes an enormous amount in terms of flavour and texture, meaning money isn’t wasted on a multitude of extra components. Maximum care. Minimum waste.
Nothing can beat the flavour and nutritional benefits of using ingredients that have been created using time-honoured traditions and utilised simply in cooking.
Take your home-cooking to the next level with Prodotti, ambassadors of taste.
Serves: 4
INGREDIENTS
2 tablespoons NZ or Greek extra virgin olive oil, preferably monocultivar
1 small red or brown onion, finely chopped
500 grams pumpkin, peeled, deseeded and cut into 1cm pieces
large fresh sage leaves, finely chopped, or use 1 teaspoon dried sage or 1 teaspoon finely chopped fresh rosemary
sea salt and ground pepper
40 grams De Gustibus Prosciutto Smoked
360 grams Pasta Garofalo Elicoidali
150 grams De Gustibus Scamorza Smoked, cut into small cubes or grated
40 grams freshly grated De Gustibus Grana Padano or Parmigiano Reggiano
METHOD
In a large pot, put 2 litres of water and 2 tablespoons coarse sea salt on to boil.
Heat the olive oil in a large frying pan and cook the onion for 5 minutes until soft. Add the pumpkin and sage along with ½ cup water and season with salt and pepper. Cover and cook the pumpkin, stirring occasionally, until it is very tender.
Transfer three-quarters of the pumpkin to a small food processor or use a stick blender and purée until smooth. Leave the remaining pumpkin in the frying pan.
Heat a frying pan, place the prosciutto in a single layer and cook until golden and crisp. Drain on kitchen towels.
Add the pasta to the boiling water and cook for about 12 minutes, until al dente. Remove 1 cup of the cooking water and set aside. Drain the pasta and tip into the frying pan with the remaining pumpkin. Add the puréed pumpkin, the scamorza, a good drizzle of extra virgin olive oil and stir over a very low heat for a couple of minutes or until the scamorza has almost completely melted, adding in some of the reserved cooking water to loosen the sauce if needed.
Divide the pasta between warm serving dishes and top with a grind of pepper. Break over the prosciutto and top with grated grana padano or parmigiano. Serve immediately.
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