Code A12
Casoncelli with purple pumpkin pulp, creamy Parmigiano, burnt hazelnuts, and smoked oil
x4
People
Ingredients for 4 people
20 Casoncelli
Vegetable oil for frying to taste
250 g of baked purple pumpkin pulp
250 g of fresh cream
150 g of Parmigiano Reggiano DOP aged 30 months
50 g of burnt hazelnuts, coarsely crushed
Smoked EVO oil to taste
Salt, white pepper to taste
Procedure
Pour the cream into a saucepan, bring to a boil, then remove from the heat, let cool slightly, and add the grated Parmigiano. Blend and strain. Also blend the baked pumpkin pulp with salt and white pepper. Toast the hazelnuts, then crush them coarsely. Fry the Casoncelli, previously thawed, dry them, and arrange them on the creamy Parmigiano. Make small quenelles with the pumpkin pulp and season with high-quality EVO oil to which a few drops of liquid smoke will be added.
