An autumn-flavored first course, these shell pasta with pumpkin cream and crispy bresaola, have a light taste and a special enticing note of bresaola that fits perfectly!
The best pumpkin for creamy preparations is the Butternut variety, which has a pear-like elongated shape, a smooth skin of a beautiful light orange color.
The Butternut is a category particularly used in Anglo-Saxon countries, while in Italy the Violina type is more popular, with a ribbed skin and it gets this name because when cut lengthwise, it resembles a violin case.
Its flesh is sweet, making it perfect for creamy preparations like soups that clearly embrace and enhance its special creamy consistency.
On the blog, you find many recipes with pumpkin and I also suggest:
TORTIGLIONI WITH PUMPKIN, GORGONZOLA, AND WALNUTS
PUMPKIN AND ROBIOLA CREAM
ROASTED PORK LOIN WITH PUMPKIN AND POTATOES
PUMPKIN AND CHOCOLATE MUFFINS
PUMPKIN AND BACON PUFF PASTRIES
There are several varieties of PUMPKIN such as:
1) Spaghetti Pumpkin recommended for low-calorie diets
2) Hokkaido Pumpkin for preparing risottos, soups, creams
3) Butternut Violina Pumpkin for recipes from appetizers to desserts
4) Mini Kawaii Lady Pumpkin very versatile with 26 kcal per 100g of flesh
5) Delica Pumpkin often used as filling for tortelli, tortelloni, and cappellacci
6) Iron Cup Pumpkin perfect for risottos and roasts
7) Turban Pumpkin great in soups and purees
8) Muscade Pumpkin very tasty and good for risottos.
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SHELL PASTA WITH PUMPKIN CREAM AND CRISPY BRESAOLA
The cuisine of ASI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 11.3 oz shell pasta
- 1.1 lbs pumpkin
- 2.8 oz bresaola
- 1 shallot
- 4 tbsp extra virgin olive oil
- 2 tbsp heavy cream
- to taste salt
- to taste pepper
- to taste Grana Padano PDO (optional… and grated)
Recipe Preparation for Shell Pasta with Pumpkin Cream and Crispy Bresaola
For this very simple recipe, first cut the pumpkin into small cubes and boil it in salted water until tender.
Drain it and place it directly into the mixer to obtain a smooth cream puree.
In a non-stick pan, add the Evo oil and the chopped shallot, letting it stew with a tablespoon of water.
After a few minutes, add the pumpkin puree and gently let it flavor.
Turn off the heat and add the cream, mixing the compound (optional).
Season with salt and pepper.
Place the bresaola slices in a non-stick pan (or microwave) and dry them until thin and crunchy.
Once cooled, crumble them with your fingers and set aside.
Meanwhile, cook the pasta (today shells or lumaconi, as you wish) in boiling salted water, draining it al dente and keeping it moist.
Add it to the pan with the pumpkin puree and mix well, adding a ladle of cooking water if necessary.
Here the recipe is ready: enjoy the shell pasta with pumpkin cream and crispy bresaola!
Annalisa
