There is one thing I have learned in the past week: pumpkins are expensive in Zurich. Or to be more specific: pumpkin flesh is expensive (as I've only bough pieces of pumpkin, not an entire gourd). I let myself be sucked in early in the week by the container of pumpkin cubes: no rind or seeds to deal with...so easy: 11 CHF ($12). And it wouldn't really have been a proper Thanksgiving without pumpkin pie, right? No canned pumpkin for pie was to be found (my fault for grocery shopping on Thanksgiving day - I apparently missed the last can sold at Globus by a matter of minutes). My favorite gourmet grocery store Jemoli stepped in to save the day (for a price) with their store-made pureed pumpkin: 18 CHF ($20!!!).
The blow of the price was softened by the fact that the dishes made from the pricey pumpkin were both delicious. I've often said that pancetta makes everything better; I stand by that notion. The saltiness of the pancetta plus the sweet pumpkin and savory sage was a super tasty combination. I should warn that I really like sage. There is a lot of it in this dish. If you don't love sage as much as I do, you may consider reducing the amount that you include. Happy Thanksgiving week!
The blow of the price was softened by the fact that the dishes made from the pricey pumpkin were both delicious. I've often said that pancetta makes everything better; I stand by that notion. The saltiness of the pancetta plus the sweet pumpkin and savory sage was a super tasty combination. I should warn that I really like sage. There is a lot of it in this dish. If you don't love sage as much as I do, you may consider reducing the amount that you include. Happy Thanksgiving week!
Pumpkin, Pancetta, & Sage Pasta
Serves 4
3 Tbsp. olive oil
sea salt
white pepper
3 cups of pumpkin: peeled, seeded, and cut into 1" cubes
1/2 cup diced pancetta
2 cloves of garlic, thinly sliced
2 Tbsp. butter
about 20 fresh sage leaves, roughly chopped (plus a couple for garnish)
1/2 lb. pasta: I used fresh spinach ricotta ravioli
1 handful of walnuts, toasted
1/4 c. parmesan, grated
Heat oven to 350 degrees. Mix pumpkin with olive oil and a generous amount of salt and white pepper. Arrange in a single layer on a baking pan. Bake, stirring every 10 minutes or so, for 40-50 minutes until tender. Set aside.
Cook pancetta in a large pan over medium heat. Add garlic and cook 2 minutes. Add butter, sage, and roasted pumpkin. Reduce heat to med-low and allow to continue to cook together while you cook the pasta.
Cook pasta according to directions. When it's done, remove by slotted spoon and add to pancetta-pumpkin pan. Toss gently. Serve topped with toasted walnuts and parmesan cheese. Garnish with reserved sage leaves.
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