Mezzi Paccheri with Cardoncelli Mushrooms, Pumpkin, and Podolico Caciocavallo Cheese
This dish was created to highlight pasta with excellent local products, closely linked to seasonality and the territory. It reflects the strength of Puglia, which lies in its agriculture and in working with ingredients from the land. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Clean and dice the pumpkin, season with olive oil, salt, pepper, thyme, parsley, rosemary, and shallot.
Bake at 180°C (356°F) for 20–25 minutes.
Blend everything into a purée.
Wash and cut the mushrooms.
Cook them in a pan with garlic, olive oil, and parsley. Once cooked, adjust salt to taste.
Cook the pasta.
Drain and toss it with the mushrooms.
Add the pumpkin cream and continue tossing.
Plate and sprinkle with freshly grated Podolico Caciocavallo cheese.
| 280 g. | Mezzi Paccheri pasta |
| 400 g. | Cardoncelli mushrooms |
| 300 g. | Pumpkin |
| 1 | Shallot |
| 100 g. | Podolico Caciocavallo cheese |
| A pinch of | Salt |
| A pinch of | Pepper |
| 50 ml. | Olive oil |
| A pinch of | Thyme |
| A pinch of | Parsley |
| A pinch of | Rosemary |
| 1 clove | Garlic |
HOW TO PLATE
Use a fairly large, deep plate.
In the plate, first place the well-tossed pasta and finish with the caciocavallo cheese.
