Fusilli with pumpkin, sage, hazelnut butter, almonds and coffee powder, the preparation
1) Cut the pumpkin into cubes. Melt 40 g of clarified butter in a non-stick pan and brown the pumpkin for 10 minutes, until soft and golden. Season it with salt and pepper e put it on aside.
2) Melt the clarified butter left in a saucepan; when it is hot, fry the sage leaves a few at a time and drain them on kitchen paper.
3) Boil in fusilli in abundant salted water. In the meantime, pounded the coffee beans in a mortar, or with a meat grinder, to obtain a coarse powder. Cut fillet almonds with a sharp knife.
4) Melt butter, unite almonds e remove from the heat when the butter turns hazelnut. Drain the pasta and mix it with the pumpkin. Season with butter and almonds e subdivide in the dishes. Garnish with abundant fried sage leaves, sprinkle with coffee powder e served.
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