Pumpkin and Taleggio Pansotti with Burnt Butter and Walnut Pangratatto

Ingredients

Pumpkin Filling 

• 440g butternut pumpkin
• 1 bulb garlic
• 2 tbsp olive oil
• Pinch freshly grated nutmeg
• 60g pecorino, grated
• 60g taleggio, grated
• 40g goat cheese, crumbled

Pasta Dough

• 300g 00 Tipo flour
• 3 eggs
• ½ cup fine semolina
• Pangratatto
• 50g panko breadcrumbs
• 50g walnuts
• 3 sprigs sage
• 3 sprigs parsley
• 3 tbsp olive oil
• 1 white anchovy fillet
• 1 tsp lemon zest

Burnt Butter

• 250g unsalted butter
• 1 tbsp lemon juice

Salt and pepper, to taste

Method

1. Preheat your oven to 180C. Bring a large saucepan of liberally salted water to the boil.
2. For the Pumpkin Filling, peel pumpkin, cut in small cubes and place on to a lined baking tray. Place bulb of garlic on to a square of foil, drizzle with olive oil and season with salt, pepper and grated nutmeg. Place on to the tray with the pumpkin and roast for 25-30 minutes or until the pumpkin and garlic are soft and caramelised. Remove from the oven and set aside to cool.
3. Transfer the pumpkin and peeled garlic cloves into the canister of a stick blender along with the cheeses, salt and pepper. Process with a stick blender until smooth. Transfer to a piping bag and set aside.
4. For the Pasta Dough, place flour and eggs into the bowl of a stand mixer. Mix using the paddle attachment until dough comes together. Knead by hand to a smooth dough on a bench dusted with semolina flour. Cover and set aside for 30 minutes.
5. Divide dough into quarters. Working with one portion at a time, laminate dough through a pasta machine three times, then pass through settings until thin enough to see your hand through the dough.
6. Cut the sheets of pasta into 10cm x 10cm squares. Pipe pumpkin filling into the centre of each square. Fold into a triangle to cover the filling, press gently around filling to expel air and press firmly to seal edges. Set aside the completed Pansotti on floured bench.
7. For the Pangratatto, place all ingredients into a food processor and pulse together until coarsely chopped. Place into a medium non-stick pan with a pinch of salt over medium heat. Cook, stirring regularly, until golden brown. Pour on to several sheets of paper towel and set aside.
8. For the Burnt Butter, place butter into a frypan over medium heat. Cook until butter is brown and has a nutty aroma. Remove from the heat and add lemon and salt, to taste.

To serve, add pansotti to the boiling water, return to the boil and cook for exactly 2 minutes. Drain well then divide between serving bowls. Spoon Burnt Butter over the top and finish with some Pangratatto.

 

Featured Image: MasterChef contestants: Depinder, Sabina and Conor