Cortecce pasta with stringy pumpkin
Ready in
1 hour
Preparation
1 hour
Cooking
2 hours
Portions
5 Person
Cost
cheap
difficulty
medium
Cortecce pasta with stringy pumpkin
Pasta with pumpkin and meat
Cortecce pasta with stringy pumpkin, cortecce are a type of fresh pasta that adapts to countless recipes and that you often find in my blog, such as: cortecce with Cilento ragù, chicken cortecce with almonds and peppers but also in vegetarian and vegan recipes. The recipe of the cortecce pasta with stringy pumpkin is a tasty first course, rich in proteins, creamy and super fast, it can be, if desired, also a single dish, in fact, the recipe of the cortecce pasta with stringy pumpkin, in addition to the two main ingredients, is composed of minced meat, parmesan, mozzarella and pumpkin béchamel.
A tangle of proteins and carbohydrates that inebriates your palate and sense of smell with every bite. Cortecce pasta with stringy pumpkin is a dish suitable for any occasion, from Sunday lunch to convivial lunch with friends and can be done at any time of the year, because pumpkin is a vegetable available from September to April and can be stored in the freezer for the summer period.
Ingredients
Bechamel
- 250 g pumpkin
- 1 onion of Vatolla or shallot
- 30 g butter
- 3 peeled tomatoes
- 50 g flour 00
- 30 ml extra virgin olive oil
- 500 ml milk
- 100 ml water
- 1 chili pepper
- 1/2 cucchiaino nutmeg
- j.e. salt and pepper
Composition
- 750 g cortecce homemade pasta
- 1 sweet onion or shallot
- 300 g minced veal or beef
- 200 g grated Parmesan cheese
- 250 g mozzarella or fior di latte cheese
- 50 ml extra virgin olive oil
- 1 chili pepper
- j.e. salt e pepper
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Directions
Remove the seeds and peel from the pumpkin and cut into cubes
Clean the onion and cut it into a filanger
In a large pan, sauté the onion with the oil, the chilli and a pinch of pepper
When the onion is golden brown, add the peeled tomatoes cut into small pieces and cook over medium heat for 5 minutes
Put the pumpkin, add salt and cook with lid for 10 minutes, always over moderate heat and stirring often, so that it does not stick
Pour in the water, cook for another 10 minutes or until the liquid has dried. When cooked, the pumpkin should be soft but not brothy nor dry
Put the pumpkin in a tall bowl or saucepan, add 500 ml of milk and blend well with the immersion mixer, it must be like a cream
Put the flour and nutmeg in a large saucepan that can also contain the pumpkin, add the milk slowly and at the same time with the whisk mix the flour so that no lumps are formed
Pour the pumpkin into the saucepan with the milk cream made previously, add the butter and a pinch of salt
Put the saucepan on the stove and cook over moderate heat, always stirring with a wooden spoon. When the first bubbles begin to come out, it is cooked, turn off and let it cool
Put the water to boil, in the meantime, chop the onion and fry it with the oil, the chilli and a pinch of pepper
When the onion is golden brown, remove the chilli, put the minced meat and add salt
As soon as the water boils, lower the cortecce pasta and add the salt
Mix the minced meat, so that it does not stick to the pan, add the béchamel and mix, then, put the mozzarella, parmesan and mix well
Drain the pasta al dente, put them in the pan with the pumpkin cream, sauté 3-4 times and serve
Tips
- If you don’t have cortecce pasta available, you can make them following my recipe or use trofie or rigatoni.
- The chilli should be slightly strong but if you don’t like it or there are children it can be omitted.
- Keep the cooking water of the pasta, you may need a little when you toss the pasta in the pan.
- For a good result, the pasta must not be dry nor soupy.
Storage
- Pumpkin stringy cortecce can be kept in the fridge for 1 day.
Equipment
- Vegetable knife
- 2 pans
- Cooker
- Immersion mixer
- Casserole
- Wooden shovel
- Chopping board
- Ladle for broth
- 2 tbsp
- 3 bowls
