Recipe

Capellini In Pumkin Sauce With Pecorino Recipe

Add Step-by-Step Photos	Barbiemensher / All my dishes 9 months ago A great Fall starter - I serve this with a nice Monasterio de las Vignas. You'll need a pasta machine for the Capellini. This is the only picture I could find online that looked close but the next time I make this I'll snap it for you and update it. Prep:25m Cook:15m Servings:8	Barbiemensh
	creamy elegant sweet pumpkin nutmeg

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Ingredients

2 1/2 - 3 cups of A/P flour (unbleached if possible)

3 Tbsp olive oil

5 eggs

1 softball-sized baby pumpkin - peeled, tiny dice (or 1/2 small pumpkin)

2 Tbsp olive oil

1 Tbsp butter

1 1/2 cups chicken stock

2 French shallots - minced

2 garlic cloves - minced

1/2 cup dry white wine

2 Tbsp mascarpone cheese

1/4 cup Pecorino - finely grated + large chunks for garnish

Nutmeg and Cinnamon - several fresh gratings of each with a rasp

1/2 lemon - juice only

Salt & white pepper to taste

Toasted pumpkin seeds and additional cinnamon sticks for garnish

Directions

Pasta: Form a well with 2/3 of the flour and drop the eggs and olive oil in the centre. With a fork, whisk the eggs and oil and slowly incorporate the flour from the inside edges working outwards. Use your hands when the fork no longer does the trick. Add flour if too wet. You want a smooth texture. Once it comes together, knead for about 2 minutes, wrap in plastic and chill in the fridge for 1 hour. When rested, cut ball into 1/4, roll through pasta machine and use Capellini setting for long, thin strands. Be sure to flour the dough well before cutting it and after so that the strands separate. Set aside on floured cloth-covered baking sheet.

Bring a large pot of salted water to a boil while you prepare the sauce.

In a large sauté pan, melt the olive oil and butter.

Sauté the pumpkin for 4 minutes until slightly brown and softened.

Add garlic and shallots - stir 1 minute.

Add wine and reduce by half.

Add stock, nutmeg and taste for seasoning. Reduce by half.

Add mascarpone and whisk, breaking up the pumpkin chunks.

Boil the pasta in the salted water for 1 minute.

Remove the sauce from the heat and fold in the Pecorino and lemon juice.

Drain the pasta (reserve a little water) and transfer directly into the sauce. Coat well and serve immediately.Use some of the reserved pasta water to loosen if too thick.

I like serving a large twirled spoonful in the centre of a plate and garnishing with toasted pumpkin seeds, a cinnamon stick and a chunk of Pecorino. If the pumpkin did not yield any seeds, toasted slivered almonds will do.

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Comments

luisascatering 8 months, 4 weeks ago said:
Very nice! I'm a big squash fan.

I made a butternut risotto last night that I'm about to post... so come lookie :-)

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