The ingredient of the month for February is Pumpkin, as suggested by our friends at the Academia Barilla Culinary School. Today Chef Matteo Carboni presents on video how to cook another simple but delicious pasta dish using our ingredient of the month: Pennette with Pumpkin, Bacon and Traditional Balsamic Vinegar of Modena.
Here is the transcription of the video recipe prepared by Chef Matteo Carboni, so you can print it to have it at reach while cooking.
PENNETTE WITH PUMPKIN, BACON AND TRADITIONAL BALSAMIC VINEGAR OF MODENA
INGREDIENTS
(4 servings)
- Barilla Penne Rigate pasta, 12 oz.
- brown onion, to taste
- pumpkin, 8.5 oz.
- smoked bacon, 7 oz.
- Traditional Balsamic Vinegar of Modena aged 12 years, to taste
- Academia Barilla Parmigiano-Reggiano, grated, to taste
- black pepper, to taste
- parsley, to taste
- rosemary, to taste
- garlic, 1 clove
- Academia Barilla Monti Iblei Extra Virgin Olive Oil, to taste
- salt, to taste
PREPARATION
(preparation time: 30 minutes)
Peel and remove the seeds from the pumpkin. Cut into cubes of about 1 cm/0.5 inch each side.
Place the discards of the pumpkin, the onion, and a little salt in a pan and cover with water until it boils. When the vegetable is cooked, whip until you obtain a cream.
First cut the smoked bacon into pieces of about 3mm in length and then cut in Julienne style. Mince the rosemary, garlic and parsley.
Put a pan on medium heat, add a drop of oil and fry the pumpkin 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.
In plenty of salted boiling water cook the pasta, drain and add with the previously prepared sauce.
Add the minced parsley, plate the pasta and drizzle with Traditional Vinegar of Modena before serving.
Buon appetito from the Academia Barilla Culinary School!
And of course, here is the video version of this recipe.
[youtube]SEVfZ5ZK1IQ[/youtube]
