Pumpkin and Amarettini Ditalini
Preparation time: 1 hour. Braising time: approx. 40 minutes.
- 500 g Hokkaido pumpkin flesh
- 1 tbsp brown sugar
- 50 ml white balsamic vinegar
- 150 g grated Parmesan cheese
- 400 g Dinkel-Ditalini
- 4 sprigs of sage
- 100 g Amarettini
- Salt
- best olive oil
- Pepper from the mill
- nutmeg
- sea salt
- freshly grated Parmesan
- Cut 100g of pumpkin into small cubes, and the rest into wedges. Place the pumpkin wedges on a baking sheet, lightly salt them, and drizzle with olive oil. Bake in a preheated oven at 160°C for about 30-40 minutes, or until tender.
- Sauté diced pumpkin in olive oil, caramelize with sugar, and deglaze with balsamic vinegar. Cook until soft and set aside.
- Let the pumpkin wedges cool slightly, then purée them finely with an immersion blender. Season with salt, pepper, and nutmeg. Gently warm in a large pan.
- Bring a large pot of water to a boil, season with sea salt, add the pasta and cook until al dente.
- Pluck off the sage leaves and fry them in olive oil until crispy. Drain on kitchen paper.
- Using a pasta claw, add the ditalini directly to the pumpkin mixture, stir in Parmesan and some of the reserved pasta water to make a creamy sugo.
- Season to taste and arrange on preheated pasta plates. Garnish with diced pumpkin, sage, and crumbled amaretti cookies. Serve with grated Parmesan cheese, if desired.
Cut 100g of pumpkin into small cubes, and the rest into wedges. Place the pumpkin wedges on a baking sheet, lightly salt them, and drizzle with olive oil. Bake in a preheated oven at 160°C for about 30-40 minutes until tender.
Sauté 2 cubes of pumpkin in olive oil, caramelize with sugar, and deglaze with balsamic vinegar. Cook until soft and set aside.
3. Let the pumpkin wedges cool slightly and purée finely with an immersion blender, season with salt, pepper and nutmeg. Gently heat in a large pan.
4 Bring a large pot of water to a boil, season with sea salt, add the pasta and cook al dente.
Pluck 5 sage leaves and fry them in olive oil until crispy. Drain on kitchen paper.
Using a pasta claw, add 6 ditalini directly to the pumpkin mixture, stir in Parmesan and some of the reserved pasta water to make a creamy sugo.
7. Season to taste and arrange on preheated pasta plates. Garnish with diced pumpkin, sage, and crumbled amaretti cookies. Serve with grated Parmesan cheese, if desired.