Pasta e ZuccaNeapolitan Pasta and Pumpkin

Boil and hold 900ml water; cut the pumpkin in two sizes and prepare the aromatics

• 1 Meanwhile(While waiting for the water to boil) prepare the pumpkin and aromatics.
• 2 First put 900ml water in a small pan and bring to the boil over medium heat.
• 3 Once boiling, lower the heat to very low and keep just below boiling.
• 4 Remove the pumpkin skin, seeds and fibres with a spoon and knife to obtain 600g net.
• 5 Cut 300g pumpkin into 2cm cubes and put in a bowl.
• 6 Cut the other 300g into 5mm cubes and put in a separate bowl.
• 7 Peel 2 garlic cloves, lightly crush with the flat of a knife and remove the central germ.
• 8 Finely dice 60g onion to 5mm.
• 9 Remove the stalk and seeds from 1 dried red chilli and tear in half by hand.
• 10 Thinly scrape the surface of 15g Parmigiano rind with a knife, rinse and pat dry.
• 11 Wash and dry 8 basil leaves; set aside 5 for simmering and 3 for finishing.

Infuse the garlic-chilli oil and soften the onion until translucent

• 1 Put 30ml extra virgin olive oil, 2 crushed garlic cloves and the torn pieces of 1 chilli in a cold heavy pot about 24cm across; set over low heat to make olio aglio peperoncino, olive oil infused with garlic and chilli.
• 2 Cook gently for 3–4 minutes, turning the garlic occasionally, until its edges are very pale golden.
• 3 Remove the 2 cloves with tongs to a plate. Their aroma is now in the oil; do not return them to this dish. Leave the chilli in the pot.
• 4 Add 60g diced onion and cook over low heat for 6–8 minutes, stirring occasionally with a wooden spoon.

Coat the pumpkin in oil and bring to a simmer with 300ml boiling water

• 1 Add the 300g of 2cm pumpkin cubes, raise to medium heat and turn with a wooden spoon for 3 minutes to coat all sides in oil.
• 2 Add the 300g of 5mm cubes and stir for another 2 minutes to coat them likewise.
• 3 Sprinkle in 3g salt and submerge the washed 15g Parmigiano rind at the side of the pot.
• 4 Pour in 300ml of the hot water and bring briefly to the boil over medium heat.

Simmer gently until the pumpkin is nearly collapsing

• 1 Meanwhile(While simmering) keep the small pan of water warm over low heat.
• 2 Reduce to low heat, cover with the lid slightly ajar and simmer for 20 minutes.
• 3 Every 5 minutes, sweep a wooden spoon once along the base to prevent sticking.
• 4 Submerge 5 basil leaves 5 minutes before the end.

Mash only the 2cm pumpkin cubes into a sauce

• 1 Over low heat, press the 2cm pumpkin cubes against the side of the pot with the back of a wooden spoon to mash them into a sauce.
• 2 Choose where to press carefully so the 5mm cubes remain intact.
• 3 Stir broadly just once to combine the mashed pumpkin and cooking liquid.

Add dry pasta mista and cook risottata with gradual additions of water

• 1 Meanwhile(While cooking) warm 2 serving plates in a water bath or a 60°C oven.
• 2 Return to medium heat, add 200ml boiling water and bring briefly to the boil.
• 3 Add 180g dry pasta mista, a mixture of leftover short pasta shapes, directly to the pot and stir constantly for 1 minute to distribute.
• 4 Keep a gentle bubbling over medium heat and cook pasta risottata: allow the pasta to absorb water without draining, retaining the starch in the pot.
• 5 When liquid reduces enough to expose the base briefly as you draw a spoon through, add 100ml boiling water. Do this 2 times, using 700ml water in total.
• 6 Stir thoroughly from the bottom every 2 minutes to prevent the pasta sticking.
• 7 After 8 minutes, take out 1 piece of the thickest pasta and bite it to check its centre. Repeat every 1 minute thereafter.
• 8 When a very fine white core remains in the thickest shape, add 3g salt, taste and adjust.
• 9 Lift out the Parmigiano rind with cooking chopsticks and discard.
• 10 If the base is drying and likely to scorch, add water from the reserved 200ml in 50ml increments.

Mantecare off the heat and finish with oil and black pepper

• 1 Turn off the heat completely and wait 1 minute for the pot to cool slightly.
• 2 Add all 40g grated Provolone Piccante and stir vigorously from the bottom for 30 seconds to mantecare: mix cheese or oil in off the heat to emulsify with starch, giving the sauce gloss and body.
• 3 Drizzle in 10ml extra virgin olive oil and stir for another 15 seconds until glossy.
• 4 If too thick, loosen with reserved hot water 1 tablespoon (15ml) at a time.
• 5 Divide between 2 warmed plates and gently level the surface with the back of a spoon.
• 6 Tear the reserved 3 basil leaves over the 2 plates and divide 1/2 teaspoon freshly ground black pepper between them.