Valentine’s Day: see pumpkin tagliatelle recipe – 09/06/2023 – Food

Preparing a special recipe for Valentine’s Day can indeed be an uncomplicated task.

The tagliatelle with pumpkin by chef Gabriela Barretto is easy to make and, thanks to the hazelnuts and sage, it takes on the look of a restaurant recipe, to escape everyday life.

The cook, who is behind the Chou restaurant and the Futuro Refectory, teaches how to prepare noodles in the book “How to cook your laziness” (ed. Melhoramentos), in which she values ​​practical and charming cooking. See recipe below.

TAGLIATELLE WITH ROASTED CABOTIÁ PUMPKIN

Performance: 4 servings
Preparation time: Less than an hour

Ingredients:

• Half cabotiá pumpkin, peeled, cut into cubes of about 1.5 cm.
• 200g burnt butter*
• Peel of a lemon
• 1½ tablespoon brown sugar
• 200g shelled hazelnuts, toasted
• 1 handful of fresh sage
• Tagliatelle fresh or dried for 4 people (about 800 g)
• nutmeg to taste
• Black pepper to taste
• salt to taste
• Parmesan or freshly grated cheese

Way of doing:

• In a baking dish, place the pumpkin cubes with 50 g of butter, lemon peel, brown sugar, salt, black pepper and 50 ml of water. Bake the squash in a preheated oven at 250°C (high) for 20 to 30 minutes, until the squash is cooked and lightly caramelized. It will be soft, but it will not lose its shape (cubes). Reserve
• Break the toasted hazelnuts into smaller pieces
• In a pan large enough to accommodate the dough, add the burnt butter and return to the heat.
• Add the sage leaves, letting them cook a little, then the pumpkin cubes.
• Grate some nutmeg on top. Reserve.
• Cook pasta al dente
• When draining, reserve a few tablespoons of the cooking water and transfer the dough to the pan where the butter and pumpkin are.
• Gently incorporate, wrapping all the strands of dough with the butter and adding a little of the pasta cooking water.
• Add the chopped hazelnuts, check the seasoning
• Serve with plenty of freshly grated Parmesan cheese.

To make burnt butter

Melt about 200 grams of butter in a pan over high heat. When the white part that forms begins to brown, it will release a toasted hazelnut aroma. Remove from heat and place in a glass or ceramic bowl. When cool, pass through a sieve and store in the fridge to use whenever you want.