Italiano
The recipe for the traditional Neapolitan cuisine.
Typical product born in Terra Felix , the story tells that the long pumpkin, was caught by the farmers as soon as this tended to lengthen, while leaving the other , round ones , to feed animals. From autumn onwards, this light color dish, it is a cure of scents and taste.
Ingredients (for 4 people):
600 gr. pumpkin already peeled
400 gr. mixed pasta
olive oil about 60 ml .
2 cloves of garlic
100 g bacon cut into small cubes
1/2 vegetable stock cube
50 g grated Parmesan cheese
finely chopped parsley
pepper or freshly ground black pepper
salt
Making of recipe.
In a saucepan, pour the oil into which you insert the garlic.When its’ golden, put it away and add the diced bacon and chilli . When seasoned , add also cocozza into small pieces. Brown it for a few minutes and then add the broth medium dice. After about ten minutes of cooking , add half of the parsley and season with salt . Bring everything to the end of cooking for another ten minutes. It ‘s cooked when cocozza is soft (if you need more liquid for cooking , you can also just add water). Besides you will have cooked pasta mixed and then drain and pour again the mixture into the pot with almost firm. Make mix pasta with sauce and pour and at the last moment pour even the Parmesan and the remaining parsley . Serve it nice steaming.
