Orecchiette with pumpkin cream, caramelized onions and taralli

Cut the pumpkin into cubes. In a pan, sauté half a chopped onion with a drizzle of extra virgin olive oil from Puglia. Add the pumpkin and a pinch of salt, cook until softened. Blend everything to obtain a velvety cream.

Slice the remaining onions thinly. Heat a pan with extra virgin olive oil, add onions, apple cider vinegar, lemon balm (or sugar) and a pinch of salt. Cook over low heat until they become soft and caramelized.

Cook the orecchiette pugliesi in plenty of salted water and drain them al dente (cooking time: 10-12 minutes). Immediately mix them with the pumpkin cream.

Mix the grated Parmigiano Reggiano with a spoonful of pasta cooking water until you get a creamy fondue.

Plate the orecchiette, adding the Parmigiano fondue on top, the caramelized onions and the crumbled onion taralli from Puglia. Finish with a drizzle of extra virgin olive oil from Puglia and serve immediately.