Mezze Maniche with Creamy Kabocha and Grated BottargaPrint Recipe
- 4-6 oz Mezze Maniche pasta
- 8 oz frozen cubed Kabocha
- 10 halved grape tomatoes
- 1 tbsp light extra virgin olive oil
- 4 tbsp grated Parmesan cheese
- 1" piece of Bottarga
- 5 tbsp sea salt
- Freshly ground pepper
In a stock pot, fill it 1/2 up and add the salt, bring it to a boil before adding the pasta and cook for 5 min. In the last 4 minutes of cooking add the pieces of frozen Kabocha and drain.
Add the oil to the now empty stock pot and return the pasta and Kabocha to it stirring frequently to mash the squash into a sauce.
Before plating add the grape tomatoes and cheese and give it a final few stirs.
Once plated, top with freshly ground pepper and use a microplane to grate 1/2 of the Bottarga on each plate.
Due to the Bottarga, use a neutral and light flavored oil. After spending all that cash on the fish roe, you do not want to over power the Bottarga with the extra virgin oil.
Maniche. They look like big summery sleeves that you want to wear when temps reach scorching. Ironically, the Mezze Maniche with Creamy Kabocha and Grated Bottarga is a warming winter dish that is made by cooking the pasta al dente and adding some pre-cubed Kabocha squash to make it super creamy and delicious. With no added oils or butter, it still stays light on the tummy and gets an added luxurious twist with the addition of Bottarga. For those of you not in the know, Bottarga is a speciality Italian cured fish roe, yes its caviar. It is extremely pungent so a little goes a long long way and is a bit of an acquired taste. The stuff is super expensive and difficult to find so feel free to omit it.