Christmas is over.
But this does not mean that the opportunities to eat and party are finished! Ahead of us we still have the great feast and the last New Year's Eve, so I propose other festive recipes. This first course was designed for my Christmas Eve dinner. My family liked it, I hope you want try it and let me know if you have met your liking.
The only difficulty of this dish is that I have homemade pasta. So I would say that there are big issues that separate us from thought to the creation of the recipe. Let's see together how to do and you'll be amazed how easy it is to make pasta at home. Then stop buying because it is much better than good that you will come to you! The only care that you please, I beg you to respect is to buy a good meal. If you do not do your dough will be sticky and soggy. If you do not do the dough is elastic and can not work. But mainly, if I do not suffer for that and I'll find out one pound of pasta unsuccessful. The best flour you buy in the mills. Find, near where you live you will certainly find someone who grinds the wheat flour and get real, not powdery mixtures of dubious origin are the flour in the supermarket.
So the dish consists of noodles dyed with squid ink and served with a cream cheese and pumpkin Castelmagno. Above all dusted hazelnuts in small grains.
Ingredients for six people
4 medium eggs
Sepia. is normally sold in pack. Use both doses for a black man who is second to none.
A handful of nuts
Preparation.
Mix in a blender the flour, eggs and squid ink.
Voila! That's it! It was not that hard, right?
Now pass the pasta in the pasta machine and then when you got a thin, but not too much, pass it in accessories to make the noodles. Put them to dry on a cabaret of cardboard.
If all this operation it makes me want to cry ... well, buy some noodles with black in a deli or fresh pasta shops, but I disapprove.
Cook the pumpkin in the usual way in a microwave oven, which is covered with special film and baked for about 15 minutes.
Puree the pumpkin with the castelmagno.
When the water reaches the boil, plunge the pasta. It cooks in just one or two minutes. Drain thoroughly and season with pumpkin cream and extra virgin olive oil. Serve and sprinkle the hazelnuts that have been prepared pounded in a mortar. Castelmagno gives a pleasant aged flavor, crunchy nuts a good contrast with the creaminess of the pumpkin and the velvety softness of the noodles.
Bon appetit!
Francesca
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