FOOD & DRINK
Tuscan
recipes
This edition’s recipies are by Giulia Scarpaleggia of
www.julskitchen.com. Giulia is the excellent author of ‘My Grandma’s Recipes’, an authentic Tuscan cookbook written in Italian and English (and reviewed by The Tuscan Magazine this month). Giulia also runs cookery classes and is a food photographer. See her website for more details.
AUTUMN PUMPKIN QUATTRO FORMAGGI
A
bunch of cheese such as Asiago, Pecorino Romano, Parmesan cheese and Stilton
are combined with the baked pulp of a Mantua pumpkin for a first dish with the taste and the colours of autumn. Use the cheese you prefer: the result won’t delude your expectations! The pumpkin, baked with a simple dressing of
extra virgin olive oil, sea salt and freshly ground black pepper is a superb side dish, with vivid colours and deliciously caramelized pumpkin wedges… double the quantity of the pumpkin and use it as a side dish or light main course after the reach and creamy Quattro formaggi pasta.
Ingredients • 500 g Mantua pumpkin, seeds removed and cut into wedges
• sea salt 12 | THE TUSCAN MAGAZINE
• freshly ground black pepper • extra virgin olive oil • 1 knob of butter • 50 ml of milk • 80 g of Asiago cheese • 1 tablespoon of grated pecorino cheese • 1 tablespoon grated Parmesan cheese • 2 tablespoons of Blue Stilton (or any blue cheese such as Gorgonzola)
• 350 g of macaroni • breadcrumbs
Method Preheat oven to 180°C. Wash the pumpkin under running water to remove any trace of soil from he skin, then remove the seeds and slice it into 2 cm thick wedges. Line a baking sheet with parchment paper and brush it with extra virgin olive oil. Lay the slices of pumpkin on one side and season them with a pinch of coarse salt,
freshly ground black pepper and a generous drizzle of extra virgin olive oil. Bake the pumpkin for 30 minutes until golden brown and almost caramelized on the edges. The flesh and the skin are supposed to be soft at this point. Melt the cheese with the butter and the milk in a saucepan over very low heat, stirring constantly with a whisk, then add 2/3 of the pumpkin, peeled and crushed with a fork. Mix until you get a smooth and orange yellow creamy sauce. Cook the pasta al dente, drain it and toss it with the pumpkin cheese sauce, then spoon it into a baking dish. Cut the remaining pumpkin into cubes and stir it into the pasta. Sprinkle the pasta with the breadcrumbs and grill it in a hot oven for 5 to 10 minutes until golden brown on the surface and still creamy and soft underneath. Serve immediately still hot from the oven.
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