The days become shorter, the weather become more crisp and come back the desire of a hot dishes. Comfortable and tasty, the autumn recipes smell of the woods and have the flavour of a tasty pasta dish.

To enjoy even at the table this season, we offer a first course special: Antonio Amato Fusilli caserecci Antonio Amato with pumpkin cream and anchovies.

The sweetness of the pumpkin is is balanced by the characteristic flavor of Amalfi anchovies, savory and tasty. A mix of flavors and textures that are enhanced by our Fusilli caserecci, with a smooth and delicately porous surface, they make it possible to collect every seasoning until the last drop, enhancing the taste on the palate.

Antonio Amato Fusilli caserecci with pumpkin cream and anchovies are a creamy first dish with a flavour of autumn in Amalfi coast.

INGREDIENTS FOR 4 SERVINGS

320 gr Antonio Amato Fusilli Caserecci

250 gr pumpkin

5 anchovies

1 garlic clove

1 rosemary

Antonio Amato EVO oil to taste

salt to taste

DIRECTIONS

Start by preparing the sauce, take the pumpkin, remuve the peel and the seeds, then cut it into small pieces and put it to cook in a pan with a clove of garlic and Antonio Amato EVO oil. If necessary, add a little water, add salt and cook over medium heat for 15 minutes until soft.

In a pan sauté the garlic with olive oil for 1-2 minutes, or until slightly yellow in color, remove it and add the anchovies. When the pumkin is soft, blend it with a blender to obtain a velvety cream and add a rosemary erbs.

In the meantime, boil the pasta into salted water and drain it “al dente”, remembering to keep a ladle of cooking water.

Toss the Antonio Amato Fusilli caserecci in a pan with the anchoives and add the pumpink cream. If the sauce is a little dry, add the cookin water of pasta.

Blend well, add the anchovies fillets and, if you want, a fresh chilli pepper.

Enjoy!