Halloween Treats (no Tricks) from Academia Barilla

We thought this recipe that Academia Barilla Executive Chef Nicola Bindini demonstrated at the Barilla Weekend with the New York Wine and Culinary Center (NYWCC) in October would be a great Halloween recipe.

Nothing scary, and no tricks, just a delicious pumpkin pasta treat!

Chef Nicola Bindini presents Penne with Pumpkin, Bacon and Traditional Balsamic Vinegar of Modena.

See how the precious Traditional Balsamic Vinegar of Modena (aged 12 years) perfectly mixes with popular ingredients such as pumpkin and bacon!

Wine pairing tips are courtesy of the New York Wine and Culinary Center.

PENNE WITH PUMPKIN, BACON AND TRADITIONAL BALSAMIC VINEGAR OF MODENA
A recipe by Chef Nicola Bindini

INGREDIENTS

- fresh pumpkin, cubed, 3 1/2 pounds
- brown onion, cubed, 1 cup
- salt, to taste
- freshly ground black pepper, to taste
- smoked bacon, 2 pounds
- Academia Barilla Monti Iblei extra virgin olive oil, 4 tablespoons
- fresh garlic, minced, 1/2 teaspoon
- fresh rosemary, to taste
- Barilla Penne, 2 boxes (16 ounces each)
- fresh parsley, minced, 1 teaspoon
- Academia Barilla Traditional Balsamic Vinegar of Modena (aged 12 years), 2 1/2 teaspoons

PREPARATION

Peel and remove the seeds from the pumpkin. Cut pumpkin into 1/2 inch cubes. Place half of the pumpkin, onion and a little salt in a pan and cover with water.

Cook thoroughly. When the vegetables are cooked, transfer mixture to a blender and process until smooth.

Cut the smoked bacon into thin 1/2-inch long pieces, Julienne-style.

Heat a skillet over medium heat. Add a drop of oil and sauté the pumpkin cubes, adding salt and pepper to taste.

Remove the pumpkin from the pan; add the smoked bacon and cook until browned. Add garlic and rosemary to the bacon and pumpkin and after 2 minutes of cooking, add the pumpkin cream.

Cook the pasta in a large pot of salted boiling water; drain and add to the pumpkin sauce.

Add the minced parsley. Plate the pasta and drizzle with the Traditional Balsamic Vinegar of Modena.

Buon Appetito!

WINE PAIRING TIPS
Courtesy of the New York Wine and Culinary center

Red Newt, Cabernet Franc 2005, Finger Lakes Region

This Cabernet Franc displays forward berry fruit and subtle aromas of smoke and pepper. Barrel aging lends complexities of oak. Also, it pairs nicely with a summertime grilling menu or with roasted beef tenderloin stuffed with currants and leeks.