Senator Cappelli Pumpkin Raschiatelli

• 80 g of senator hat scrapers
• 80g of wholemeal Senatore Cappelli raschiatelli
• 1/2 pumpkin cooked in the oven with the peel and then peeled and seeded
• 180g of sweet pork shoulder
• Zagarella Estates Extra Virgin Olive Oil
• Rosemary
• Marjoram
• Pepper
• Salt

In a high-sided pan, heat the extra virgin olive oil with a sprig of rosemary and a few marjoram leaves, then add the pumpkin and mash it while stirring.

Meanwhile, cook the pasta in boiling salted water.

Dice the scamorza and set aside.

A few minutes before the pasta is cooked, transfer it with a slotted spoon to the pan with the pumpkin and add some of the cooking water so that it becomes risotto-like.

Once the pasta is cooked, turn off the heat and add the scamorza, a few marjoram leaves, and oil. Stir well and serve. Add a sprinkle of freshly ground black pepper.