A first course with a refined and enveloping flavor: fresh tagliatelle dressed with a pumpkin cream and a brandy sauce, enriched by the unmistakable Parmigiano Reggiano. A recipe that combines sweetness, aroma and character, ideal to surprise at the table with an elegant autumn touch.
Cut the pumpkin into cubes and sauté it in a pan with oil and chopped onion for 4 minutes.
Deglaze with the brandy and let it evaporate completely.
Add the cream, salt and pepper, then cook over low heat for 8-10 minutes until the pumpkin is tender.
Blend the cooked pumpkin with the cream until you get a smooth cream.
Cook the tagliatelle in plenty of salted water, drain them and immediately dress with the pumpkin cream.
Add the grated Parmigiano and chopped parsley, stir well to combine.
Serve the tagliatelle garnished with fresh basil and, if you like, an additional sprinkle of Parmigiano.
Store in the refrigerator for up to 1 day, well covered. Reheat adding a little water or milk. Do not freeze.
Italia, Toscana
| Energy (kcal) | 83.99 |
| Carbohydrates (g) | 1.75 |
| of which Sugars (g) | 1.39 |
| Fat (g) | 6.22 |
| of which Saturates (g) | 2.7 |
| Protein (g) | 2.65 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.36 |
