In a saucepan, brown a clove of garlic and add the diced pumpkin. Sauté and cook just long enough to make the pumpkin soften. Turn off and blend everything with salt. Keep the pumpkin puree aside. put the milk and heat it with a teaspoon of rice starch.Out the fire add the small-sized buffalo, keeping aside about 100 g because it will serve to serve.Full the whole.The cream obtained will not be filtered. Put aside the latter too.Cook the spicy mezzanines in salted water for 10 minutes, thus obtaining a "al dente" cooking. Drain the pasta and dress it with half a buffalo cream. Serve with a spoonful of pumpkin cream on the plate. a tablespoon of buffalo cream, spicy Mezzanelli in the center, a few grains of monk's pepper, a pinch of dried cerfolio, a few drops of balsamic vinegar and diced fresh buffalo.