Ingredients:
500g Barilla Rigatoni
1 liter of type A whole milk
80 g wheat flour
80 g of butter
half cabotian pumpkin
5 excited
50 g parmesan
50 g of Emmental cheese
1 sprig of thyme and rosemary
100g buffalo mozzarella
150g parmesan
Salt, black pepper, nutmeg to taste
Preparation mode:
● Cut the pumpkin into thin slices, with the peel on, grease with oil, season with salt,
black pepper and chopped herbs. Take to medium oven until golden.
Reserve.
● Melt the butter over low heat, add the flour and stir with a whisk.
wire until you feel an almond scent. Add warm milk little by little and
stir vigorously until fully incorporated. Cook for another 3 minutes and
turn off the fire.
● In a small bowl, beat the egg yolks with the grated cheese. Incorporate into the sauce
stirring vigorously Season with salt , nutmeg and black pepper
Kingdom.
● Cook the pasta for half the time indicated on the package, drain and
incorporate into the sauce.
● Mix the mozzarella cut into cubes and the pumpkin.
● Place on a baking tray, cover with parmesan and bake at 180 degrees for at least
remaining cooking time. Serve immediately.
