Giudici di Facebook avete deciso il nostro #chefmozzarellamandara . Complimenti a Ricette Magiche e al suo “Finger Food di Pasta Brisè Integrale
Today we will show you a recipe that combines our buffalo mozzarella with one of the best vegetable in the autumnal season, pumpkin. Like all orange vegetables, pumpkin is rich in carotenes, which the organism uses for the production of vitamin A and have antioxidant and anti-inflammatory properties Moreover, it contains many minerals and vitamins, including calcium, potassium, sodium, magnesium, phosphorus and vitamin E.
The sweetness of pumpkin, now in season, goes perfectly with Mandara buffalo mozzarella.
Today we suggest you a recipe filled with flavour and easy to make: oven baked pasta. Here is how to make oven baked pasta with pumpkin and buffalo mozzarella.
|Bassa||30 min||30 min||4||Medio|
- Mandara buffalo mozzarella, 250 g
- Mandara buffalo butter, just enough
- Pumpkin, 500 g
- Vegetable broth, 1/2 liter
- Pasta, 300 g
- Onion, 1
- Extravergin olive oil, q.b.
Finely chop the onion and cut the pumpkin into cubes. Sautè the onion in olive oil and, while it softens, cut the buffalo mozzarella into cubes and let it dry out a bit in a colander. At this point add the pumpkin to the onion and let it cook with vegetable broth until it softens, adding salt and pepper.
Cook pasta and drain it al dente, a couple of minutes before its cooking time. At this point preheat the oven at 180°C/350°F. Grease a baking tray with butter. Once cooked, mix together pasta and pumpkin and put it in the baking tray. Add the buffalo mozzarella. Cook it in the oven at 180°C/350°C for 20 minutes.
Our pasta is ready! We suggest to serve it warm, if there is any leftover it is delicious also the day after.