I’ll admit it right now: I’m a die-hard pasta collector. Guilty as charged.
In fine food shops and Italian markets I love studying the different shapes and imagining which ones will lend themselves to smooth or chunky sauces. I love their names (cockscombs, radiators, ears, thimbles), the traditional packaging and the fact that with just a few euros I can treat me to a package of something new, not to mention the promise of an easy meal.
Before having kids, I had to rein in my purchases, as my kitchen cabinets overflowed faster than Maxence and I actually ate pasta. But with two boys who would eat it at every meal if I let them – their dream breakfast is leftover cold pasta, a recessive trait for sure – I’m free to buy whatever I like, knowing that I’ll easily find a use for it.
And me recently I fell in love with a pack of snailsthe big ones snail-shaped pasta sold in big, bulging packages that scream “Buy me, I’m special!”
Lumaconi are that type of pasta whose life ambition is to be filled with a sauce and baked au gratin for a very satisfying vegetarian second course, or a festive side to a roast bird. And with the holidays approaching, I thought I’d suggest a simple and seasonal roasted pumpkin and chestnut sauce.
Sprinkle everything with the cheese so that it browns well…
…and squeeze the lemon juice over the top just before serving. Eventually you will end up with a golden and appetizing dish boasting al dente pasta, a silky sauce that clings to the ribbed sides of the lumaconi, little pockets of melted cheese with bits of chestnut, and a toasted, crunchy, irresistible top layer. (Keep an eye on little cousins who might be tempted to eat just the top.)
It’s a surprising recipe but easy to make — the technique is simple and many steps can be performed in advance — and easy to live with – it’s delicious at room temperature and almost tastes better reheated.
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Recipe for Lumaconi Stuffed with Butternut and Chestnuts
Ingredients
- 1 small pumpkin or other firm-fleshed winter squash, about 800 grams (1 3/4 pounds), seeds and fibers removed, flesh cut into cubes (no need to peel if organic)
- Olive oil
- Beautiful sea salt
- 100 grams (3 1/2 ounces) cooked, peeled chestnuts from a jar, chopped
- 1 bunch of flat leaves parsleyfinely chopped
- 1 organic lemon
- Rough sea salt
- 250 grams (9 ounces) raw snails (large snail-shaped pasta, like these)
- 150 grams (1 1/2 cups) fresh grated cheeselike Comté or Parmesan
Instructions
- Preheat the oven to 200°C (400°F).
- On a rimmed baking sheet, arrange butternut in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix with your hands to coat well.
- Place in the oven and roast for 30 minutes, until tender.
- Process in a blender or food processor until smooth. It can also be prepared the day before or even frozen. Thaw before use.
- Measure 500 grams (2 cups) butternut puree into a medium bowl (reserve remaining puree for another use). Add the chestnuts, parsley and 1/2 teaspoon salt. Finely grate the lemon zest into the bowl and mix well.
- In a large pot, bring water to the boil with a little coarse salt and a drizzle of olive oil. Add the snails and boil until almost al dente, about 10 minutes.
- Drain, return to the saucepan, drizzle with olive oil and shake to coat so they don’t stick to each other as you work.
- Grease a 25cm (10 inch) round baking dish or cast iron skillet with olive oil.
- Increase the oven temperature to 220°C (425°F).
- Pour about 1 tablespoon of filling into each lumaconi and arrange them on the prepared plate, comfortably but in a single layer. Once finished, sprinkle the top of the lumaconi with any remaining sauce.
- Sprinkle with grated cheese and bake for 20 minutes, until the top is golden in places.
- Squeeze a little lemon juice over the top and serve, with a lightly dressed green salad or as a side dish for roast chicken.
First prepare the filling.
Next, cook the pasta.
Assemble and cook.
Notes
- If you have access to high-quality ready-made winter squash puree, you can use it in a pinch.
- This recipe can be made with other types of coarse and stuffed pasta, such as tubular or conchiglioni.
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https://cnz.to/recipes/pasta/stuffed-lumaconi-butternut-chestnuts-recipe/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
