Gluten-Free Pacchero with Creamed Pumpkin and Speck

Paccheri Tomato, Yellow Corn and Lentils Gluten Free 250g

Pumpkin 250g

Speck 70g

One clove of garlic

EVO oil q.b

Salt to taste

Ground Black Pepper q.b

After cleaning the pumpkin and cutting it into cubes, take a frying pan and sauté the garlic clove for a few minutes. After the garlic has browned, add the pumpkin cubes and cook for about 10 minutes, adding a ladle of broth while cooking.

Meanwhile, cut the speck into strips and let it sweat in a frying pan for a few minutes until it is crispy.

After the 10 minutes have passed take the pumpkin add salt and pepper and emulsify until the pumpkin is creamy.

Cook the strictly legu gluten-free pacchero for 3 to 4 minutes. 

Meanwhile, in a container add basil leaves, pine nuts, EVO oil and Salt and emulsify everything.

Finally, add the paccheri, pumpkin cream, and speck and saute for one minute, stirring well. 

To finish, add basil sauce at the end and enjoy the dish!

To see the full process go to our Instagram

Recipe by Chef Emanuele Luciano