Butterflies pumpkin
Instructions
Prepare the pasta according to the directions of the basic recipe.
Make a stick and put it to rest, covered with a damp cloth for 30 minutes.
Meanwhile, with a very sharp knife, Peel's private pumpkin and seeds and cut into cubes.
Put the fire in a pan, four tablespoons of oil that will warm up slightly, then add the pumpkin and FRY allegro focus.
Wash Rosemary, remove the blade by sliding two fingers in their direction, then place them on a cutting board and chop finely.
Add the chopped pumpkin: Add a pinch of salt and a pinch of pepper and sprinkle with the white wine.
When this will be evaporated, wet with two ladles of hot chicken broth (if not you will also fine the stock of dice).
Lower the heat, put the lid on the bowl and simmer for 40 minutes.
Meanwhile prepare the butterflies, always following the indications of the basic recipe, and cook for a few minutes.
Drain the tooth, place them in a soup-tureen, add the pumpkin and its sauce, sprinkle with the grated Emmenthal cheese, mixed with the special cutlery and serve.
Ingredients and dosing for 4 persons
- For the dough:
- 500 g of flour
- Salt
- 4 eggs
- For the sauce:
- 750 g of pumpkin
- 4 tablespoons of olive oil
- 1 sprig of rosemary
- Salt
- Pepper
- 1 glass white wine
- Chicken soup
- 60 g of grated emmenthal cheese