The PIZZOCCHERI WITH PUMPKIN AND TALEGGIO are a warm, creamy first course, ideal for celebrating the most authentic flavors of autumn. In this version, the traditional Valtellina pasta blends with the velvety sweetness of pumpkin and the intense creaminess of Taleggio, creating a combination that captivates at first bite. Each forkful offers a perfect balance between the delicacy of the pumpkin cream and the melting texture of the cheese, enhanced by the aroma of butter melted with sage that ties all the flavors together.
It’s a simple yet rich dish, perfect for cold days and for those looking for authentic, hearty comfort food. Serve it steaming, perhaps with a sprinkle of Parmesan and some crunchy walnuts, for an experience that embraces the palate and warms the heart.
Perfect for a Sunday lunch or for a special dinner that smells like home.
You might also like:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 13 oz pizzoccheri (buckwheat pasta)
- 2 cups Delica pumpkin, diced
- 7 oz Taleggio cheese
- 2 leaves sage
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
For Pizzoccheri with Pumpkin and Taleggio you will need
- 1 Frying pan
- 1 Pot
Preparation: Pizzoccheri with Pumpkin and Taleggio
Peel and remove the seeds from the pumpkin. Then cut it into cubes.
Cook it in a pan with a drizzle of oil, a sprig of rosemary, two sage leaves and a pinch of salt.
Add some water and let it soften for 20 minutes, mashing part of it with a fork to obtain a coarse cream.Bring plenty of salted water to a boil.
Cook the pizzoccheri for the time indicated on the package.
Drain them al dente into the pan with the pumpkin, add a few ladles of the pasta cooking water and finish cooking.
Finally add the Taleggio and black pepper and, with the heat off, stir until everything is creamy and well combined.Plate the pizzoccheri with pumpkin and Taleggio and enjoy them hot and creamy.
Variation
Taleggio can be replaced with fontina, sweet gorgonzola or stracchino.
