Brown Butter Crown Prince Pumpkin Orzo with Fresh Soft Cheese
Crown Prince pumpkin cubes, fried until golden and puréed, folded into orzo cooked in the same pan, finished with brown butter, crispy fried sage, and a fresh cheese quenelle. No oven, one pan.
Equipment
- Measuring spoons
- Large shallow pan or pot
Ingredients
- 320 g Crown prince pumpkin
- 50 g Shallots
- 15 g Garlic
- 200 g Orzo pasta
- 400 ml Vegetable stock
- 3 tablespoon Olive oil
- 50 g Butter
- 5 g Sage leaves
- 1 tsp Salt
- ¼ teaspoon Black pepper
- 100 g fresh soft cheese La Fresca Margarita (brand)
Instructions
- Wash the sage leaves and pat dry.
- Finely chop the shallots / white onion and garlic.
- Cut the crown prince pumpkin into small dice (no bigger than 1 inch).
- Heat the olive oil in a pan over medium heat and fry the sage leaves. Fry a couple at a time; they crisp up quickly. Be careful not to burn them.
- In the same pan, add the diced pumpkin and fry until golden brown on both sides. Once done, remove from the pan and puree.
- In the same pan, add the butter over medium heat. Melt it until it foams. The foam will reduce, and it will start to brown.
- Once the butter starts to brown, add the white onion or shallots and sauté until soft, then add the chopped garlic and fry for a minute or two. Then add the orzo and cook for 1 minute. Add the pumpkin puree, then add the vegetable stock and cook over a medium heat for 8-10 minutes, or until the pasta is al dente.
- Transfer the pasta to a serving plate, add the soft cheese quenelle, fried sage leaves, and perhaps slow-dried cherry tomatoes (optional), and serve immediately.
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!