PAPPARDELLE
with stockfish and pumpkin


Ingredients: 250g pappardelle, 400g soaked stockfish, 350g pumpkin, 1lz leek, 150ml cream, extra virgin olive oil, 1 glass dry white wine, minced parsley, salt and pepper.
Preparation: Let the minced leek brown in some oil in a large pan. Add stockfish and pumpkin, which you have previously chopped in cubes. Let all the ingredients brown, add wine and a ladle warm water. Add salt and pepper. Let cook for 30 minutes by low heat. Boil Pappardelle in abundant salted water, drain them "al dente" and throw them in the pan containing the cooked stockfish with pumpkin. Add cream, stirring constantly and, just at the end, add parsley. Serve hot and enjoy this delicious dish!