Caramelle with pumpkin
2 servings
20 minutes
Caramelle with pumpkin is a masterpiece of Italian cuisine where the harmony of flavors plays a key role. This type of pasta resembles candy due to the shape of the dough carefully wrapped around a sweet creamy pumpkin filling. The dish's origins trace back to the traditions of northern Italy, where pumpkin is often used in pasta. Roasted pumpkin takes on a rich caramel hue, while added parmesan and balsamic vinegar highlight its sweetness with subtle hints of spiciness. The finished caramelle are boiled and sautéed in butter, acquiring a velvety texture. They are served with extra parmesan that enhances the richness of flavor. This dish pairs perfectly with light white wine and transforms an ordinary dinner into a culinary journey through cozy Italian taverns.
1
For the filling, take ripe pumpkin, cut it into cubes, and send it to the oven seasoned with salt, pepper, and olive oil.
- Pumpkin: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
2
We strain the cooked pumpkin through a sieve. You can also blend it, but it's not the same.
- Pumpkin: 300 g
3
Add grated parmesan, finely chopped chives, and a couple of drops of balsamic. Voilà, the filling is ready!
- Parmesan cheese: 70 g
- Onion-sibulet: 5 g
- Balsamic vinegar: 5 ml
4
We roll out the dough, cut it into even squares, place the filling, and shape the dough into a candy. Hence the name.
- Yeast dough: 100 g
5
We boil the caramel and sauté it in butter.
- Butter: 50 g
6
We add grated parmesan when serving.
- Parmesan cheese: 70 g