Propellers with fontina cheese and pumpkin
Instructions
Clean the pumpkin seeds and filaments and then boil it; remove the pulp with a spoon, pass it into a blender with the yolk, the broth and salt and pepper, until you have a thickish sauce.
Cook pasta al dente, drain, season it with butter, pumpkin sauce, grated nutmeg and fontina cheese cut into cubes.
then pour into a baking dish, cover with grated cheese and place in hot oven for 10 minutes to Brown the cheese.
Ingredients and dosing for 4 persons
- 400 g of pasta type propellers
- 400 g of sweet pumpkin
- 200 g of fontina cheese
- 60 g of butter
- 1 glass of broth
- 1 egg yolk
- Nutmeg
- Salt
- Pepper
- Grated parmesan cheese