Pumpkin Souffle with 5 Cheese Sauce & Balsamic Vinegar
Ingredients for 8 portions:
- 1000g Menu` Pumpkin Puree`
- 4 Whole Eggs
- 200g Single Cream
- 50g Grated Parmigiano Reggiano
- 150g White Bread (Crusts Removed)
- Salt and Pepper to Taste
- Freshly Grated Nutmeg to Taste
For the sauce:
- 450g 5 Cheese Sauce
- 450ml Milk
30ml Aggazzotti Gold Label Balsamic Vinegar (or you can use the traditional)
Butter and flour the souffle` dishes.
In a mixer blend all the ingredients until they become an amalgamated dense creamy mix. Fill the souffle` dishes to three quarters and cook in the oven in a bain-marie for approximately 40 minutes at 180’. Melt the 5 cheese sauce with the milk, pour a little on each dish, add the cooked souffle` then drizzle some balsamic vinegar around and serve.
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Tagliatelle with Pumpkin and Rucola
Ingredients for 4 portions:
- 250g Dallari Tagliatelle
- 1 Small Bunch Wild Rucola (Rocket)
- 300g Pumpkin Puree`
- 100ml Single Cream
- Salt and Black Pepper
- 100g Freshly Grated Parmigiano Reggiano
Heat the pumpkin sauce with the single cream, salt and freshly ground black pepper and parmigiano reggiano to get a nice creamy sauce.
Cook the egg tagliatelle in salted boiling water until al dente. Drain and toss in the sauce, adding the rucola torn into pieces. Serve at once.
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