Orecchiette with pumpkin cream, caramelized onions and taralli
Orecchiette with pumpkin cream, fondue, caramelized onions, and tarallo
This is not your usual recipe with orecchiette and turnip greens, but a gourmet reinterpretation that will surprise your guests! Prepare orecchiette with pumpkin cream, parmesan fondue, caramelized onions and crumbled Apulian tarallo. By using this high-quality Apulian pasta, you will create a dish that celebrates the tradition and culinary innovation of Puglia.
Created by our beautiful @gio_fitrecipes, this recipe is a gourmet experience that combines authentic flavors and modern techniques.
Ingredients (for 4 people):
- 250 g of Apulian orecchiette (cooking time: 10-12 minutes)
- 400 g butternut squash
- 2 red onions ( Pugghia caramelized onions)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon balm (or sugar for caramelizing)
- Apulian extra virgin olive oil
- Salt to taste
- 30 g Parmesan cheese
- 1 crumbled onion tarallo per serving
Method:
1. Pumpkin cream: Cut the pumpkin into cubes. In a pan, sauté half a chopped onion with a drizzle of Apulian extra virgin olive oil. Add the pumpkin and a pinch of salt, cook until soft. Blend everything to obtain a velvety cream.
2. Caramelized onions: Slice the remaining onions thinly. Heat a pan with extra virgin olive oil, add onions, apple cider vinegar, lemon balm (or sugar) and a pinch of salt. Cook over low heat until soft and caramelized. If you don't have time, you can use our ready-made caramelized onions!
3. Cooking the orecchiette: Cook the Apulian orecchiette in plenty of salted water and drain them al dente (cooking time: 10-12 minutes). Immediately combine them with the pumpkin cream.
4. Parmesan fondue: Mix the grated Parmesan with a tablespoon of pasta cooking water until you get a creamy fondue.
5. Plating: Plate the orecchiette, adding the Parmesan fondue, caramelized onions, and crumbled Apulian tarallo on top. Finish with a drizzle of Apulian extra virgin olive oil and serve immediately.
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Enjoy your meal!