Gennaro cooks vegetarian Pumpkin Farfalle

let me show you how to make a fantastic
pumpkin sauce with rosemary garlic and
chilli you love it and I’m gonna cook
Farfalla this is a freshly home made for
folly which I made early on right first
how the things look the pumpkins all my
more easier I just started to cut it
look at that
this is their licious the orange yellow
color is so important he tell you that
is ready to be eaten
that’s so even just let me move it this
one stay there don’t move
look at that fantastic view Amalfi Coast
my hometown to do a pumpkin sauce first
out of the things cut it true remember
you can ask your green grocer look at
that
have a slice yeah that’s it and it
we only going to use it roughly four
bells which is making about three to
four that’s what you need so roughly you
need about 400 gram it is so delicious
if you see anything like you cut it you
slice it little squares Academy this way
myself I find a much better let’s see
what I done it item it to all different
slice then I go down cut them again son
way look at that can you see then with a
knife organized simple
oh yes oh yes yeah something big
something small doesn’t matter you got
all this fantastic lovely pumpkins it’s
about 400 grams now we go into the
cooking olive oil a bunch of olive oil
make sure you use good olive oil
yes it’s a knife let it get hot a little
bit get some garlic first you crush it
okay and then you fill it simple
Stan chili I can’t live without the
chili this fantastical if you want them
a hot you use couple after this small if
you do want the less hot what you do it
just remove the seeds so simple but I
like a little bit spicy so cut it yeah
get a garlic as well
slice it fantastic
inside I going to put everything so easy
I’m going around a little bit then you
get to branch over rosemary don’t do
anything just cut it
rosemary they will give it a fantastic
flavor the lovely smell don’t put too
much rosemary that is enough for 400
grams and you lie spoon stir it now I
say let you come up to nice sweating
that is done this is the way I want it
going to the pumpkins all in
stir it let this get again very hot
because you need to get the hot the
flame catch it and start to cook it then
you need stock at this vegetable stock
don’t be afraid of his chicken stock go
straight in
I’m going to put them all in and now
it’s a steering now is when it’s going
to become a source we bits and pieces
inside okay now we have to leave it for
a few minutes
season with a little bit of salt little
bit of pepper pepper leave it it’s
almost dead come on look come on look
inside the way is this old with the
pumpkins if I press this one look you
don’t want food this old look at that
fantastic
what a lovely sauce I cooked this one
for about after the stock come up to
boiling again and I cook for about four
minutes now we go into the farfalle
ready go boiling water salt always make
sure you use so the water is boiling
then get to the first file inside cover
and let come up to boil again coming
soon I’m going to use this cover plate
here consider them a little bit the
favela come on hmm they’re ready
this beautiful puff pal they don’t get
straight inside here yes
come have a look stab it I need to stir
it look at that source of the pumpkins
the pumpkins almost to disorder with the
garlic the chili and rosemary
they bind it all together to create the
perfect harmony I need to really grow
olive oil because I love olive oil just
a little touch give an extra step I’ll
owe you one et me to parmesan
this is mine little olive oil in a
plunge of rosemary just for you to
remember what it is and this is pumpkins
with farfalle water joy if you want to
see me do more cooking and fantastic
dish you go on jamie oliver’s foodtube
channel you’ll love it