A first course with a refined and enveloping flavor: fresh tagliatelle dressed with a pumpkin cream and a brandy sauce, enriched with the unmistakable Parmigiano Reggiano. A recipe that combines sweetness, aroma, and character, ideal for surprising at the table with an elegant autumnal touch.
Cut the pumpkin into cubes and sauté in a pan with oil and chopped onion for 4 minutes.
Deglaze with brandy and let it evaporate completely.
Add the cream, salt, and pepper, then cook on low heat for 8-10 minutes until the pumpkin is tender.
Blend the cooked pumpkin with the cream until smooth.
Cook the tagliatelle in plenty of salted water, drain, and immediately toss with the pumpkin cream.
Add the grated Parmigiano and chopped parsley, mix well to combine.
Serve the tagliatelle garnished with fresh basil and, if desired, an additional sprinkle of Parmigiano.
Store in the refrigerator for up to 1 day, well sealed. Reheat by 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 |
