Baked Eliche with Fontina and Pumpkin: Autumnal Flavor Recipe
Baked Eliche with Fontina and Pumpkin: a perfect autumnal first course to warm up the coldest evenings. The sweetness of the pumpkin harmonizes with the intense flavor of the Fontina cheese, while a sprinkle of nutmeg and grated Parmesan completes this comforting yet refined dish.
Instructions
- Start by cleaning the pumpkin, removing the seeds and filaments, and boiling it in hot water until tender.
- Once cooked, scoop out the pulp and transfer it to a blender along with the egg yolk, broth, salt, and pepper. Blend until you get a smooth and rather thick sauce.
- Bring a pot of salted water to a boil and cook the helices according to the package instructions to obtain an al dente texture.
- Drain the pasta and toss it with melted butter, the previously prepared pumpkin sauce, a generous sprinkling of freshly grated nutmeg, and the fontina cut into small cubes.
- Transfer the mixture to a baking dish, cover with plenty of grated Parmesan cheese, and bake in a preheated oven at 200°C for about 10 minutes or until the cheese is nicely gratinated.
Notes
To add a crunchy touch to your recipe, you can sprinkle the helices with herb-flavored breadcrumbs before baking. This will give the dish's surface an inviting texture that contrasts with the creaminess of the pumpkin and fontina.