Pasta with smoked cheese, almonds and pumpkin

I am 20 years old, born and raised in Tbilisi. at the age of 16 I decided to study in France, first finished school there and then enrolled in one of France's culinary schools. My first internship was at Gordon Ramsay's restaurant in Bordeaux where I spent unforgettable 5 months. I had an opportunity ti learn everything a beginner cook needs, and after that, I returned back to Georgia for a while. I participated in one of the culinary shows, then worked as a junior sous chef at the French restaurant "Laduree"; After that, I was invited to the Michelin star restaurant of Guy Savoy where I gained even more knowledge. I am currently participating in the show - Masterchef. I plan to go to Italy in the near future to deepen my knowledge and gain more experience. When I have enough knowledge and experience, I will definitely open my Georgian restaurant in France.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Nutsa Surguladze

Ingredients

Portions :

Oblong, medium-sized pumpkin.

0.25 piece

Onion

0.25 piece

Garlic powder

0.5 gram

Ground red pepper

0.5 gram

Butter

7.5 gram

Oil

2.5 gram

Egg

0.25 piece

Sage powder

0.5 gram

salvia leaves

0.5 gram

smoked cheese sticks

25 gram

smoked almond

1.25 piece

Sour cream

10 gram

Pasta

25 gram

step

Boil salt water for pasta, chop 200 gr. pumpkin cubes, 30 gr. white onion, 1 clove of garlic and 2 sticks of smoked cheese.

step

Fry pumpkin with vegetables, add salt and pepper to taste. and other ingredients. Transfer 5-6 fried pumpkin slices separately. Put the pasta cooked in boiling water for 7-8 minutes.

step

Fry the mass for another 3-4 minutes, add sour cream, pasta water and place in a blender. We need to get a more liquid mass compared to mashed potatoes. Take the cooked pasta and add to the sauce.

step

Put the pasta on a plate and mix: with fried pumpkin cubes, smoked cheese, smoked almonds, sage. In the middle we lay a raw egg and sprinkle with ground sage.

Serve

Bon Appetit!

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