
Prince of Venice
1091 Broxton Ave, Los Angeles, CA 90024, Stati Uniti
Balsamic Vinegar of Modena PGI and pumpkin Caserecce
-
5oz Caserecce Pasta
-
6 slices of pumpkin
-
3 pieces of garlic
-
3oz olive oil
-
1oz butter
-
1oz flour
-
8,5oz milk
-
1oz arugula salad
-
50oz Parmigiano Reggiano cheese
-
1 spoon of oven roasted almond or pumpkin seeds
-
2 spoons of Balsamic Vinegar of Modena PGI
-
Pinch of salt
-
Pinch of paprika
-
2oz of cooking water
​
PROCEDURE:
-
In a pan: put olive oil and 2 pieces of garlic and cook the pumpkin slices, then move the pumpkin in one no stick pan and add salt and paprika. Cook both sides until they get a light crust, then cut into cubes, put in a bowl and add Balsamic Vinegar of Modena PGI.
-
In a saucepan prepare the roux with butter and flour, add the preheated milk and make a béchamel. When ready, add the parmigiano reggiano cheese and the chopped arugula and mix well.
-
Move the béchamel into a pan, add the pasta “al dente”, sautée it for 1 more minute adding 2oz of cooking water, until the right density is created.
-
Serve and finish with a little parmigiano reggiano cheese, the pumpkin with Balsamic Vinegar of Modena PGI and the oven roasted almonds, a few drops of thickened Balsamic Vinegar of Modena PGI around the plate for decoration.
.jpeg)