The only pumpkin I had left in the basement ... and at the last minute .... just taken the threat of losing ... in the trash!
RAGU A 'for pappardelle, which I had in the freezer, just right!
Then I cut a fine of Loin chops, which I left in oil and lemon juice overnight and cooked in non stick plate, white STICKS .... accompanied by roasted pumpkin in the microwave
PAPPARDELLE and PUMPKIN HAM
Loin Chops with roasted pumpkin, onions and spices, green beans in salads, tomatoes
; diced pumpkin
1 onion 1 stalk celery
small
2 tablespoons extra virgin olive oil 2-3 tablespoons
Trebbiano d'Abruzzo DOC
1 ; pinch of brine Bologna
30-40 g diced ham Modena DOC
180 g homemade pappardelle.
Soften the odors in the oil, add the diced pumpkin and cook slowly, mix with the brine, pour the wine, cover with a good lid and cook over low heat for twenty minutes, being careful not to dry too.
Add the ham at the end, when you are on pasta.
Cook the pasta al dente (you throw into the water to a boil and take off in a couple of minutes, when afloat, this is only possible with prepared as pappardelle pasta Bolognese, now with IGP certificate! Put them in a warm bowl, butter oil and little, and stir in the sauce!
Making RAGU '
roasted pumpkin in the microwave
300 g pumpkin sticks 1 x 3 cm
1 teaspoon brine Bologna
1 sprig rosemary 2 tablespoons
Trebbiano and 1 tablespoon extra virgin olive oil
700W 8 minutes and 4 minutes at 500W covered, uncovered, stirring once!
This work is licensed under a Creative Commons Attribution 3.0 License License.
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