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Lumaconi with Pumpkin and Caciocavallo

17/11/2023

Lumaconi with pumpkin and caciocavallo are a delicate and flavorful dish that combines the autumnal flavors of pumpkin with the intense taste of caciocavallo cheese. Here’s the recipe:

Ingredients

  • 300 g of lumaconi (or another large ridged pasta that can contain the filling)
  • 500 g of pumpkin, already cleaned
  • 200 g of caciocavallo (or another aged cheese of your liking)
  • 1 small onion
  • 2 cloves of garlic
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Nutmeg (optional)
  • Butter (for the baking dish)
  • Breadcrumbs (for sprinkling)
  • Fresh sage (for garnish)

Preparation

  1. Prepare the pumpkin by cutting it into cubes and finely chopping the onion and garlic. In a large pan, sauté the onion and garlic with a drizzle of extra virgin olive oil until they become translucent.
  2. Add the pumpkin cubes, salt, pepper, and cook over medium heat until the pumpkin is tender and slightly caramelized. If you like, you can add a pinch of nutmeg to enhance the flavor.
  3. Once cooked, mash part of the pumpkin with a fork to create a creamy mixture that will serve as filling. Leave some pieces of pumpkin intact for texture.
  4. Grate the caciocavallo and add two thirds of it to the pumpkin mixture, mixing well. This will be the filling for the lumaconi.
  5. Bring a pot of salted water to a boil and cook the lumaconi according to the package instructions, but drain them a couple of minutes before the suggested time to prevent them from breaking during the stuffing.
  6. Pre-heat the oven to 180 °C.
  7. Butter a baking dish. Fill the lumaconi with the pumpkin and caciocavallo mixture and arrange them in the dish. Sprinkle the remaining grated caciocavallo over the lumaconi.
  8. Dust with breadcrumbs and add a few flakes of butter on top to encourage browning.
  9. Bake the lumaconi for about 20-25 minutes or until the top appears golden and crispy.
  10. Serve hot, garnishing with fresh sage leaves.

Curiosity

Pumpkin is a versatile ingredient that pairs well with many cheeses, and caciocavallo with its elastic texture and robust flavor offers a pleasant contrast to the sweetness of the pumpkin. This dish represents a perfect meeting between the flavors of Italian tradition and the warmth of baked meals.