Antonio Amato gorgonzola PDO and pine nuts Cappelletti with pumokin cream and crispy guanciale

autumn is goodness “filled”

autumn is goodness “filled”

We are convinced that there are many classical combinations in kitchen that will never be excluded from our recipes books. Among these you may find the union of pumpkin with gorgonzola cheese, a culinary marriage of flavors that gives joy even to the most demanding palates.

The pumpkin is the queen of autumn and the gorgonzola PDO cheese, has a strong and particular flavour that gently wraps the sweetnees of this delicious vegetable.

Looking for a special and creative autumn dish, Antonio Amato decided to prepare a strong pumpkin cream thanks to the addition of the guanciale (salt-cured pork jowl) that will give the dish not only a good flavor but also crunchiness, and cheese? It is the filling of our fresh Cappelletti with gorgonzola PDO and pine nuts.

Perfect for your special moments but easy and fast to cook, in less than half an hour you will prepare a mouth-watering first course!


250 gr Antonio Amato gorgonzola PDO cheese and pine nuts Cappelletti

350 gr pumpkin

200 gr guanciale (salt-cured pork jowl)

½ onion

1 glass of vegetable stock

parsley to taste

Antonio Amato EVO oil to taste

salt to taste

pepper to taste


Start by preparing the sauce, remuve the peel and the seeds of pumpkin, then cut it into small pieces. Mince an half onion and sauté in a pan with 3-4 spoons of Antonio Amato EVO oil.

Once the onion has colored, add the pumpkin and let it brown for 5 minutes, add a glass of vegetable broth and cook for 25 minutes over medium-low heat with a lid, so that it softens. While cooking, add salt and pepper to taste.

After the cooking time, use a blender to blend the pumpkin in a coarse way, so that it remains lumpy, then keep it aside. Bring the salted water to the boil and cook the gorgonzola PDO and pine nuts Antonio Amato Cappelletti for the cooking time indicated on the package.

In the meantime, cut the guanciale into slices and sauté in a pan for a few minutes, without condiment.

Drain Cappelletti, remembering to keep a ladle of cooking water, add in a pan with the guanciale and add the pumpkin cream; toss the pasta with the sauce fors 2 minutes add the cooking water.

Add a fresh parsley and ejoy your meal!


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