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Wolf

ajali in therapy_cooking

Pumpkin and bacon pasta with honey and sage.

Ingredients:
500 grams peeled and cubed pumpkin (I used Blue Prince which has a lovely dense, sweet, very orange flesh)
250 grams bacon (rare breed saddleback from a local farmer so it didn't shrink in the pan)
1 large onion, diced
Honey - generous splash (about 1-2 tablespoons) I'm a beekeeper, so I'm using a lot of honey at the moment
Sage - fresh or dried
Fennel seeds
Mozzarella ball
Butter - cubed and slightly softened.
Garlic - 2 to 4 cloves.
Tangerine or lemon - skin and juice

Put bacon in a large frying pan with the onion, fry until the onion is soft and the bacon starting to crisp.
Meanwhile, place cubed pumpkin, honey, sage, fennel seeds in a dash of water in a pan, (its not meant to cover it, so don't worry) cover with lid and cook until just tender but still retains its structure, keep stirring to avoid burning.
Place entire contents of pumpkin pan into the bacon/onion pan and turn heat down to allow the pumpkin to soften further, and to allow the liquid to evaporate. Keep stirring to avoid burning.

In a food processor, purée garlic, butter, mozzarella, tangerine skin and juice.

When pumpkin has fully softened but not started to disintegrate, take off heat and add the garlic/mozzarella purée. Quickly mix it in and serve on pasta.

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