Unique tastes and colours are put together into the Linguine with rosemary-flavored pumpkin, chicory cream and crispy PGI Finocchiona. A tasteful recipe by Chiara Caporali
Ingredients for 4 people:
- Linguine made with eggs 500 gr
- Pumpkin 350 gr
- Chicory 50 gr
- PGI Finocchiona in slices: 150 gr
- 1 sprig of rosemary
- Half shallot
- 1 clove of garlic
- 1 glass of white wine
- Salt, extra virgin olive oil, pepper
Stew the pumpkin cut into cubes with the chopped shallot. Pour some non-sparkling white wine. Salt and add the chopped rosemary. Put it aside.
Boil some chicory leaves and toss them in a saucepan with a clove of unpeeled garlic and salt. Blend the mixture until you obtain a cream.
Place the PGI Finocchiona in the oven to make it crunchy.
Cook linguine (flat spaghetti) and toss them ‘al dente’ with the already cooked pumpkin.
Serve as follows: Place the chicory cream on a plate with a slice of crunchy PGI Finocchiona. Place linguine in the middle and add cubes of pumpkin. Finish with one or more slices of PGI Finocchiona on top of linguine. Sprinkle with some pepper.