Penne alla Zucca e Yogurt
The recipe below, is from a small booklet published by Agnese Pasta Co. The title of this pamphlet is "il Piacere di Cucinare La Pasta" The booklet arrived free of charge with our latest La Cucina Italiana and presents the best pasta dishes resultant from a competition held in Italy. The pasta dish below won the second prize. The winner is from Cremona, Italy. Ingredienti: dose per 4 personne
Penne Rigate g. 400 Polpa di Zucca g. 350 Yogurt g. 125 Pecorino g. 150 sale Q.B. Tempo occorrente: circa 45'
La Zucca, e successivamente la pasta, vengono cotte in una stessa carpace, pentola.
Tagliare a tocchetti la polpa di zucca a lessarla in acqua fredda salata. Scolarla con un ramaiolo e passarla a setaccio. Nell' acqua di cottura cuocere la pasta. Unire alla purea di zucca la yogurt, mescolando fino a rendere il composto soffice e omogeneo.
Scolare la pasta al dente e condirla con la crema di zucca e abbondante pecorino grattugiato.
Penne Pasta with Squash and Yogurt
Servings for 4 persons
Penne Rigate pasta 400 g. (0.9 lb.) Squash Pulp (Winter Squash) 350 g. (.75 Lb.) Yogurt 125 g. (.25 lb.) Pecorino Cheese - grated 150 g. (.33 lb.) Salt Q.B. (as desired)
NOTE: Use a hard winter squash as opposed to a zucchini or yellow squash. Preparation Time about 45 min.
Please note that this translation is a bit more detailed than the Italian version.
Both the squash and the pasta will be cooked in the same pot, in successive preparation steps.
Cut the squash into large pieces and peel them. Boil gently in salted water until soft.
Remove from the water with a slotted spoon, and allow to drain. Puree in either a food processor or a food mill.
In the same water that the squash cooked, cook the pasta al dente. Drain and set aside.
Mix the yogurt and pureed squash together until a homogeneous mixture is achieved.
Add this to the pasta and mix thoroughly over medium heat. Add the Pecorino and serve immediately in heated dishes.
Last updated on: 11/28/99 11:50:43 PM