Fusilloni with Crema di Zucca, Crumbled Castelrosso and Toasted Hazelnuts (v, gf avail)
Despite being 23rd in population size, Italy is the 8th largest pumpkin producer in the world! This week, our fusilloni is topped with crema di zucca (pumpkin cream sauce) in order to savour the last weeks of Italian pumpkin harvest season.
Our crema di zucca is complemented perfectly by La Fromagerie's crumbled castelrosso, and hazelnuts, both hailing from the Piedmont region of Northern Italy. La Fromagerie's castelrosso is hand-made near the mountains by the Luigi Rosso family farm. During the winter, it is common to find this family selling their cheese to skiers on the slopes.
We thought it seemed right to represent the end of pumpkin season and the beginning of winter through this dish. Enjoy the rich pumpkin sauce and herbal flavours of castelrosso this week only.
Ingredients: Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt). Pumpkin, Shallot, Water, Extra virgin olive oil, Carrot, Rosemary, Salt, Black pepper
Garnish ingredients: Castelrosso cheese, Hazelnuts