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

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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.