Tagliatelle and pumpkin on caramel
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ingredients
1 packet fresh tagliatelle pasta (chilled) 500 ml coconut milk 4 cloves garlic 1 pk hokkaido pumpkin pk cilantro fresh sprig 2 dl strong lemongrass liquor, if you have fresh, use two bunches 5 tbsp coconut sugar pk salt, black pepper, cayenne pepper 4 curry leaves pk coconut oil 1/2 dl good quality rum
progress
I feel satisfied if I get a good quality pumpkin. And I’ll eat hokkaido in winter, summer…anytime. We have our favorite uses. TOP dishes are roasted veggies, pumpkin added to risotto, soups in a thousand ways, with cabbage, gnocchi…well now I tried such a 10 minute recipe because we were very hungry. And when kojo mama is hungry, you have to eat something fast to have enough milk . There is also milk in the recipe but vege – coconut milk . From the name you might guess that it will be a sweet pumpkin, but the caramel is actually not made of sugar, but the nectar of coconut flowers, which have a very low glycemic index. The “sugar” itself already tastes caramelly, and when you use it warm and reduce it in coconut milk, it tastes divine. Kind of Asian style with coriander, curry leaves and infused with lemongrass tea. You know what I found? My mom has a huge bunch of lemongrass in her flower bed and I buy the same chopped bunches in organic eco fair trade quality at the organic store . I only use organic quality coconut milk as it is less thick than the regular stuff, I prefer to buy two cans. The difference with organic and non-organic milk is that usually the manufacturer declares natural purity, and coconut milk doesn’t contain any “ethics”. However, I’m not sure about how the herbs are and are grown in a regular store, because my cilantro never lasts more than two days in a pot after I buy it. And it’s not that I eat it. He dries out. But for now, let’s cook .
1.
Cook the pasta to al dente at the same time as preparing the pumpkin. Clean the hokkaido, cut the washed one into thin, about 1 cm slices, stripped of the pith. And gently fry in coconut fat on both sides.
2.
Add the coconut sugar and reheat for a minute until it sticks to the pumpkin. Pour in the coke milk, add the lemongrass liquor, or if you have a fresh cane, wash it, smash the root with a mallet and drop it into the vase. Care must be taken not to separate the bunches of grass and fibres, they are unpleasant between the teeth. Add the coriander seasoning and reduce to a thick sauce.
3.
Toss the al dente cooked pasta into the pan with the pumpkin for a minute and use long tweezers to gently stir, or serve as I did in the picture. The dish is hearty, tasty and distinctive.
