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Prince of Venice

1091 Broxton Ave, Los Angeles, CA 90024, Stati Uniti

vi.peterpov@gmail.com

info@princeofvenice.us

www.princeofvenice.us

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.

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