Some other delicious ideas for pumpkin dishes that are delectable, delicious, finger licking, want some more recipes.
Pumpkin Souffle with 5 Cheese Sauce & Balsamic Vinegar
Ingredients for 8 portions:
– 1000g Menu` Pumpkin Puree`
– 4 Whole Eggs
– 200g Single Cream
– 50g Grated Parmigiano Reggiano
– 150g White Bread (Crusts Removed)
– Salt and Pepper to Taste
– Freshly Grated Nutmeg to Taste
For the sauce:
– 450g 5 Cheese Sauce
– 450ml Milk
30ml Aggazzotti Gold Label Balsamic Vinegar (or you can use the traditional)
Butter and flour the souffle` dishes.
In a mixer blend all the ingredients until they become an amalgamated dense creamy mix. Fill the souffle` dishes to three quarters and cook in the oven in a bain-marie for approximately 40 minutes at 180’. Melt the 5 cheese sauce with the milk, pour a little on each dish, add the cooked souffle` then drizzle some balsamic vinegar around and serve.
Tagliatelle with Pumpkin and Rucola
Ingredients for 4 portions:
– 250g Dallari Tagliatelle
– 1 Small Bunch Wild Rucola (Rocket)
– 300g Pumpkin Puree`
– 100ml Single Cream
– Salt and Black Pepper
– 100g Freshly Grated Parmigiano Reggiano
Heat the pumpkin sauce with the single cream, salt and freshly ground black pepper and parmigiano reggiano to get a nice creamy sauce.
Cook the egg tagliatelle in salted boiling water until al dente. Drain and toss in the sauce, adding the rucola torn into pieces. Serve at once.
