Mike van de Elzen: Pumpkin pappardelle with burnt butter sauce

Author
Mike van de Elzen,
Publish Date
Sun, 21 Jun 2020, 11:54AM
(Photo / Supplied)

Mike van de Elzen: Pumpkin pappardelle with burnt butter sauce

Author
Mike van de Elzen,
Publish Date
Sun, 21 Jun 2020, 11:54AM

Pumpkin pappardelle with burnt butter sauce and garlic chips (serves 4)

½ small pumpkin, peeled and deseeded

pinch salt

pinch ground black pepper

1 tbsp olive oil

1 small tub ricotta cheese

1 tbsp raisins

3 tbsp vegetable oil

4 cloves garlic, peeled and sliced very thinly

handful oregano, sage or parsley (don’t stress if you don’t have them all)

50g butter

juice of ½ lemon

2 tbsp finely grated parmesan to serve

Preheat oven to 190*C. Cut pumpkin into large chunks. Place in a roasting tray, season with salt and pepper, drizzle with olive oil and roast in oven until soft.

Place a pot of salted water over high heat to boil.

Heat vegetable oil in a frying pan over med-high heat. Sauté garlic slices until golden remove and drain on paper towels. Drop herb stalks into hot oil for about 5 seconds then remove and place on paper towels.

Remove pumpkin from oven. Mash together with ricotta, then stir in raisins and season.

Heat butter in a small saucepan until it is a light nut-brown colour. Add lemon juice and remove from heat.

Blanch pasta ribbons in salted, boiling water for 2 minutes then drain. (if your using brought pasta just follow the instructions on the packet) Spoon some of the pumpkin puree onto each of the serving plates. Layer pasta with remaining pumpkin, then spoon over butter sauce. Garnish with herbs, garlic chips and Parmesan.

Pasta (makes about 150g)

125g high-grade flour

pinch salt

1 egg, plus 2 egg yolks

1 tbsp olive oil

Place flour and salt in a food processor. Add whole egg and mix, then add egg yolks and oil. Process until a dough forms. Add more flour or water if necessary. Roll out to about 3mm thickness and cut into wide pappardelle ribbons.