Chiarellos Pumpkin Pastina Recipes

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)

Steps:

• Preheat the oven to 350°F. Grease a baking sheet with butter.
• Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
• Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
• Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
• Repeat until all of the pumpkin filling is used up.
• Bake for 30 minutes or until the tops of the triangles are golden brown.

PUMPKIN PASTINA SERVED FAMILY STYLE IN A PUMPKIN

Steps:

• Preheat the oven to 375 degrees F.
• Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3's cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own a good while.
• Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste, for seasoning.
• Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately.
• Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving.

ROASTED BUTTERNUT SQUASH PASTINA SERVED IN A PUMPKIN

Steps:

• Preheat the oven to 375 degrees F.
• Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3 cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own for a good while.
• Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add the pastina. Stir and add 2 cups of heated stock. Bring the mixture up to a simmer.
• Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning.
• Fill the reserved pumpkin shell with the pastina. Grate Parmesan on top and replace the lid and take to the table immediately.
• You could also serve this in individual tureens using smaller pumpkins or acorn squash.
• Preheat the oven to 400 degrees F.
• Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown immediately add the sage, vinegar, sugar (stand back so as not to get splattered), and molasses. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
• Pour the vinegar mixture over the squash and toss well. Season with salt and pepper then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the preheated oven and roast, tossing at least once, until very tender and caramelized, about 20 minutes. Set aside until cool enough to handle but still warm, so the liquids are runny.
• Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

CHIARELLO'S PUMPKIN PASTINA

Steps:

• Bring the broth to a low simmer in a saucepan.
• Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
• Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
• Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring inches Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Steps:

• Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
• Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
• Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

CHORIZO PUMPKIN PASTA

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

URSULA'S PUMPKIN PASTA

Steps:

• Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly. Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times. Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.
• Heat oven to 200C/fan 180C/gas 6. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.
• Cook the pasta according to pack instructions. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.