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And here comes another great classic of Gombitelli, this recipe taken verbatim from quadernino of our ‘Nonna Maria’; penne with pumpkin and Cheek with Pepper; First very tasty dish and easy to prepare.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” use_theme_fonts=”yes”]

Penne with Cheek and Pumpkin

Penne with fried onion, diced cheek and pumpkin.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course first dish

Cuisine tuscany

Servings 2 peoples

Ingredients

  

1x2x3x

• 400 gr. pumpkin net weight of the pulp
• 3 spoons olive oil extra virgin
• 1 red onion
• 1/2 glass White wine
• q.s. vegetable broth
• q.s. salt
• q.s. pepper
• 60 gr. cheek with pepper diced
• 1 sprig rosemary
• 160 gr. penne
• q.s. PDO Tuscan Aged Pecorino

Instructions

 

• Finely chop the onion and fry in a large frying pan with two tablespoons of oil.
  
• When the onion begins to brown add the diced pumpkin; to go over high heat for 5 minutes.
  
• Deglaze with the white wine.
  
• Add a couple of ladles of broth and simmer for 10 minutes plugged, add a little 'broth if too dry.
  
• Blend all the ingredients in a blender and set aside.
  
• In another skillet, brown the cheek cut into cubes and the chopped rosemary finely with the crescent moon, until the cheek is not crisp.
  
• Cook the pasta in salted water and serve with pumpkin and cheek sauce.
  
• Serve hot, grating to taste pepper and Pecorino Seasoned.
  

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