Labels:text | screenshot | font | document OCR: Pumpkin Pasta From the Fannie Farmer Cookbook 1 lb. tagliolini (tagliarini) made with eggs, or fine fresh pasta 3-1b. piece of pumpkin 4 tablespoons butter 1 leek 1 stick celery Chicken stock Salt and black pepper Grated nutmeg 1/4 pint double cream Scant 1 cup freshly grated Parmesan cheese Melt half the butter and add the finely chopped leek and celery. Peel the pumpkin and remove the seeds and any stringy fibers. Cut the pumpkin into thin slices. Add to the leek and celery and stir for a few minutes. Now add a little stock and cover. Cook for about 20 minutes, adding more stock from time to time if necessary to keep moist. Check the seasoning and add salt, freshly ground black pepper and nutmeg to taste. Process the sauce in a blender or food processor. Return to the pan and keep warm. Cook the pasta carefully and avoid overcooking. Fresh pasta will only need a few minutes, so add the cream to the sauce as soon as you have thrown the pasta into the boiling water. Drain the pasta and place in a heated dish. Stir in the freshly grated cheese and then the pumpkin sauce. Mix well, add the rest of the butter and serve at once. BEEK The Catalog 15
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