Creamy Gigli with Roasted Pumpkin, Robiola, Grilled Radicchio and Savory Amaretti Crumbs

Name: Creamy Gigli with Roasted Pumpkin, Robiola, Grilled Radicchio and Savory Amaretti Crumbs
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 11.3 oz dried gigli pasta; 1 lb peeled pumpkin, cubed; 7.8 oz radicchio; 6.3 oz robiola cheese; 1/2 cup finely grated Parmesan cheese; 1/3 cup ground almonds; 1/3 cup breadcrumbs; 2 tbsp butter; 3 tbsp extra virgin olive oil; 1/2 cup shallot; 2 cloves garlic; 1/4 cup dry white wine; 6 leaves fresh sage leaves; 1/4 tsp nutmeg; 1 tsp lemon zest; 1 1/4 tsp salt; 1/2 tsp black pepper; 3/4 cup pasta cooking water

An original, comforting Italian recipe where gigli pasta is tossed with a silky roasted pumpkin and robiola cream, balanced by lightly caramelized radicchio and finished with a crunchy savory amaretti-inspired crumb with almond and Parmesan.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried gigli pasta (or campanelle si no encuentras gigli)
450 g peeled pumpkin, cubed (cubes of 2 cm)
220 g radicchio (cut in wedges finos)
180 g robiola cheese (at room temperature)
50 g finely grated Parmesan cheese (divided)
35 g ground almonds (for the miga crujiente)
40 g breadcrumbs (preferiblemente estilo italiano simple)
25 g butter (divided)
45 ml extra virgin olive oil (divided)
70 g shallot (chopped fino)
2 cloves garlic (1 chopped and 1 whole aplastado)
60 ml dry white wine (for desglasar)
6 g fresh sage leaves (chopped finely)
1 g nutmeg (freshly grated)
1 cdita lemon zest (zest fina)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
180 ml pasta cooking water (reservada as needed necesidad)

Nutrition facts

per serving

611 kcal

Calories

19 g

Protein

67 g

Carbs

29 g

Fat

5 g

Fiber

62 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, black pepper, and the whole crushed garlic clove. Roast for 25 minutes, until the pumpkin is very tender with golden edges.
2
While the pumpkin roasts, make the crunchy crumb. In a small skillet over medium heat, melt 1 tablespoon butter with 1/2 tablespoon olive oil. Add the breadcrumbs, ground almonds, 20 g / 1/4 cup Parmesan, and half of the chopped sage. Cook for 3 to 4 minutes, stirring, until golden and crisp. Set aside.
3
Bring a large pot of salted water to a boil for the pasta. Cook the gigli pasta until al dente, following the package timing. Reserve 180 ml / 3/4 cup of the cooking water, then drain the pasta.
4
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and cook the radicchio for 2 to 3 minutes per side, until marked, slightly wilted, and lightly caramelized. Remove and cut into thick strips. Set aside.
5
In a wide sauté pan, melt the remaining tablespoon of butter with the remaining 1/2 tablespoon olive oil. Sauté the shallot and chopped garlic for 2 to 3 minutes until tender. Add the white wine and let it reduce for 1 minute.
6
Transfer the roasted pumpkin to a blender, discarding the crushed garlic clove. Add the shallot-garlic mixture, robiola, the remaining 30 g / 1/4 cup Parmesan, nutmeg, lemon zest, the rest of the sage, and 120 ml / 1/2 cup of the reserved pasta water, then blend until smooth. Add a little more pasta water if needed for a silky texture.
7
Return the sauce to the pan over low heat. Add the cooked pasta and toss well to coat. Fold in the grilled radicchio and adjust with salt and black pepper. Add a little more pasta water if you want a looser sauce.
8
Serve immediately and finish each portion with the crunchy almond, breadcrumb, and Parmesan topping.

Chef tips

For the best texture, do not rinse the pasta after draining, and toss the sauce over low heat so the robiola does not split. The radicchio should char quickly to keep some structure and a pleasant bitterness.

Substitutions

You can substitute robiola with crescenza or mild cream cheese, and radicchio with red endive. If you do not have ground almonds, use very finely chopped almonds. For an alcohol-free version, replace the white wine with 60 ml / 1/4 cup extra pasta water and a few drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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