Recipe by Riccardo Manieri and written by Michael Fazzi
1 Medium Pumpkin
4 cloves of Garlic, crushed
1/3 cup of Rosemary
1 cup Pine Nuts, slightly toasted
1 cup of Blue Cheese (such as a Roquefort or Gorgonzola)
1 250g bag of Marcozzi Gemelli di Farro
1 cup of Terre di Grifonetto Monocultivar
1 cup of Spinach, chiffonade
TT Salt and Pepper
First, preheat the oven to 350 degrees. Next, cut the pumpkin in half, scooping and discarding any seeds that are inside. Chop the pumpkin into pieces and season in a pan with crushed garlic, rosemary, salt and olive oil (reserving some of the olive oil for later) and cover with aluminum foil. Add water as needed and cook till golden brown, usually around 15-25 minutes. Once cooked, add the pumpkin mixture in a blender and slowly add the remaining olive oil and broth. Purée until it is silky smooth and set to the side.
In a pot, add water and a pinch of salt, and bring to a boil. Add the Farro and cook for 15-16 minutes. Take the pot off the heat and drain the pasta so that no liquids remain. Set the pasta in a bowl until its ready to be mixed in with the other ingredients.
Take the pine nuts and add them in a sauce pan. Turn the heat on high and let the pine nuts sit until they begin to produce a nutty aroma. Stir around the pine nuts until they turn to a slightly golden brown.
Once all ingredients have been cooked, mix into a large bowl. At this time, add the chiffonade spinach, toasted pine nuts and blue cheese. Season with salt and pepper to taste. Mix well and adjust seasoning, then it’s ready to be served.