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strascinate of burnt wheat with pumpkin, cheese and chili















This summer I continued the search for local products but mostly old.
The most striking finding was burnt wheat flour which is produced in Puglia various things including the pasta.
burnt wheat flour is produced by grinding wheat toast and using a ratio of 1 to 3 mixed with wheat flour.
The pasta products This flour has a taste and an intense aroma reminiscent of the crust of bread.
For the dough I followed the recipe cavatelli Angela Sassi of Taste for seasoning instead need: 800g of
pumpkin Neapolitan to clean

2 cloves of garlic 4 tablespoons extra virgin olive oil Salt and pepper

hot pepper and Pecorino Romano

Clean pumpkin, cut into pieces, season with salt and let it simmer in a pan with garlic and oil over low heat with the lid until it is cooked. Squeeze the half with a fork, then cook the pasta and mix with the pumpkin, cheese, parsley and hot pepper. A pleasure
a sprinkle of fresh pepper ... There is great!