There are those who prefer to cook and those who prefer to be invited. Either way, it’s essential in both cases to find a good plate of pasta on the table in front of you, perhaps accompanied by a glass of wine chosen for the occasion.
This Halloween, we propose 3 simple Fabbri recipes with seasonal products suitable for an evening in good company.
Pumpkin, jowl bacon and stracciatella cornetti
Ingredients
- Pumpkin
- Jowl bacon
- Stracciatella
- Garlic
- Olive oil
- Salt
- Pepper
Preparation
- Cut the pumpkin into cubes and stew it in a pan with a little oil and a clove of garlic. Season with salt and pepper.
- Remove the garlic and blend in a blender until smooth.
- Meanwhile, cut the bacon into strips and brown it in a frying pan. When it is crispy, set it aside on top of kitchen paper.
- Cook the cornetti, drain them al dente in the frying pan and cook them in the bacon fat. Add the blended pumpkin and stir in a drizzle of oil.
- Finally, serve on a plate, add the crispy bacon and stracciatella, and a grating of pepper.
Fabbri Reginelle with sausage and mushrooms
Ingredients
- Porcini mushrooms
- Sausage
- Parmesan cheese
- White onion
- White wine
- Parsley
- Garlic
- Extra-virgin olive oil
- Salt
- Pepper
Preparation
- First clean the porcini mushrooms, removing the earthy part of the stalk with a knife and using a damp cloth for the cap. Never ever wash them as this would spoil them.
- Cut the stalks into thin slices and the caps into cubes.
- Chop two cloves of garlic and the white onion and fry them in a pan with a little oil, then add the chopped sausage and fry.
- Add the mushroom stalks and after a couple of minutes the chopped mushroom caps, allow them to dry out and season with salt and pepper, then simmer with half a glass of white wine.
- Finally, cook the pasta, drain it al dente and finish cooking it in the pan. Stir in a little grated Parmesan cheese, add chopped parsley and, as a final touch, garnish your dish with a drizzle of oil.
Fabbri Mezze Penne with chicken ragout and courgette flowers
Ingredients
- Smoked bacon
- Mushrooms
- Cooking cream or mascarpone
- Tomato concentrate
- Parmesan cheese
- Parsley
- Olive oil
- Salt
- Pepper
Preparation
- Start by cutting the mushrooms, those you have at disposal, and set them aside. We had champignons, but if you have something better… we don’t need to tell you!
- In a pan with a little oil, fry the bacon on a low flame until golden brown, then add the chopped mushrooms and let them dry out.
- Add the cooking cream (or mascarpone) and tomato paste and stir to mix everything together, keeping the heat on low.
- Cook the pasta, drain it al dente and pour it into the pan with the sauce. Add the chopped parsley, a grinding of pepper and stir in the grated Parmesan cheese.
- To finish, serve by adding a sprig of parsley.