Ingredients
- For the pasta:
- 500g semolina flour
- 500g all-purpose flour
- 200g pumpkin
- 8 eggs
- olive oil
- For the filling:
- 2 eggplants
- 150 g swordfish fillet
- garlic-seasoned oil
- 5f fresh mint
- 10g grated Parmesan cheese
- salt and pepper, to taste
- For the custard:
- extra virgin olive oil
- 1 clove garlic
- 50 g shallots
- 30g celery
- 5g rosemary
- 50g pistachios, shelled
- 500 g pumpkin
- vegetable broth
Description
Folks, Here's A Wonderful Example Of Creative Italian Cooking From Chef Luigi Ferraro From Calabria. His Profile Can Be Found At…
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