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Cavatelli Cercesi with pumpkin cream and pegs



Cavatelli Cercesi

Ingredients for 4 people

Procedure

  1. Cut the pumpkin into cubes and blanch it for 3-4 minutes.

  2. Blend the pumpkin into a cream. Add oil, salt and chilli pepper. Apart from brown the mushrooms with oil, parsley and garlic.

  3. In the meantime, cook the pasta in plenty of salted water for 16/17 minutes and drain them.

  4. Pour in the pan with the mushrooms and some pumpkin cream and stir over a low flame.

  5. In a plate make a base with the remaining pumpkin cream, add the cavatelli cercesi and garnish with some mushrooms, parsley and nutmeg.

Enjoy your meal!

Written by Lina Petraglione

Native of southern Italy, Lina lives in Cercemaggiore at about one thousand meters above sea level. She loves to walk in the nature that surrounds her house and the family pasta factory. She has always been passionate about quality food and wild herbs, which far from work she loves to harvest in the unspoilt countryside of her village.

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