– 400 g of pumpkin
– 1 shallot
– 2 tablespoons of olive oil
– 50 ml of dry white wine
– 250 ml of vegetable stock
– Salt and pepper
– 50 g of bacon
– 1 sprig of rosemary
– 160 g of pasta
– 2 tablespoons of cheese
– 400 g of pumpkin
– 1 shallot
– 2 tablespoons of olive oil
– 50 ml of dry white wine
– 250 ml of vegetable stock
– Salt and pepper
– 50 g of bacon
– 1 sprig of rosemary
– 160 g of pasta
– 2 tablespoons of cheese
– 20 basil leaves
– salt
– 20 grams of Parmigiano Reggiano
– 2 spoonfuls of olive oil
– 10 cherry tomatoes
– 1 liter of vegetable stock
– 400 g of bread dough
– 2 tablespoons of extra virgin olive oil
– salt
– 40 g of Parmigiano Reggiano
– 1 tablespoon of fennel seeds
Preparation:
– Roll out the dough to the thickness of half a centimeter.