John Myers
Rigatoni with Pumpkin Foam and Chanterelles
The perfect rigatoni with pumpkin foam and chanterelles recipe with a picture and simple step-by-step instructions.
- 300 g Hakkaido pumpkin
- 400 g Rigatoni
- 100 g Streaky bacon
- 250 g Fresh chanterelles
- 100 ml Cream 10% fat
- 60 g Grated cheese
- Freshly grated nutmeg
- Salt and pepper
- 1 tbsp Butter
- Finely chopped parsley
- Peel the pumpkin with a sapargel peeler, cut in half and cut into large pieces. Melt the butter in a saucepan, sauté the pumpkin flesh for 1-3 minutes, cover with just a little water, season with salt and cook covered over low heat for about 20 minutes until soft. Add the cream and puree with a hand blender. Season with salt, pepper and nutmeg. Sear the bacon with the chanterelles in a pan and add to the pumpkin sauce. Cook the rigatoni according to the basic recipe, drain briefly and with the Serve the pumpkin sauce and sprinkle with cheese and parsley.
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