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Mango and pumpkin ‘Paccherini’ pumpkin, pecorino cheese, coffee powder and almonds.
If you read the name of this recipe out loud I am sure you can find a couple of ingredients that might sound strange if associated with pasta, but don’t worry, I haven’t got insane.
The Paccherini alla frutta range by Rustichella d’Abruzzo (fruit flavoured pasta) is much more than what one might think, it’s not just a stunt. The use of real fruit and veg extract instead of artificial flavourings in the dough makes this pasta milder and subtle in flavour.
The specific paccherini choosen for this dish have a delicious fruity and exotic aroma given by the mango, with a hint of acidity but they also have the body and sweet notes from the pumpkin. Perfect served with a pumpkin sauce, pecorino cheese fondue and a little touch of coffee powder.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
250 g of Paccherini Zucca e mango by ‘Rustichella d’Abruzzo’
1 small onion
250 gr of pumpkin
4 tbsp of extra virgin olive oil
1 bay leaf
Salt and pepper to taste
Coffee powder to dust
20 gr chopped toasted almonds to garnish
For the pecorino sauce
300 ml of double cream
200 gr of grated pecorino cheese
Salt and pepper to taste
Start by preparing the pumpkin puree. Sweat the chopped onion and pumpkin with olive oil and a pinch of salt. After a few minutes add the bay leaf and keep cooking on medium heat with a lid. Mix every now and then and add a splash of water only if the pumpkin starts to dry up too much. When soft and cooked through, remove the bay leaf and blitz everything into a blender and check the seasoning. Put the pumpkin puree back into the pan and keep on the side.
To prepare the pecorino cheese sauce simply gently heat the cream until boiling. Now remove from the heat and stir in the grated pecorino until it melts nicely. The remaining heat should melt the cheese. Blitz only if necessary to remove cheese lumps.
Cook the Paccherini in salted boiling water for 12 minutes until al dente. Drain and toss straight away into the pumpkin puree. Stir and toss the pasta on high heat for 1 minute and add a ladle of pasta water and a drizzle of oil to loosen up the sauce. Mix until well coated. Season to taste.
Plate the pasta straight away and top with a generous amount of pecorino cheese sauce, a touch of coffee powder and a sprinkle of chopped toasted almonds.
Recipe by Danilo Cortellini