Trilli with pumpkin and cuttlefish

Ingredients for 4 people

  • 600gr of fresh vallesaccarda Trilli
  • 200 gr of pumpkin
  • 1 clove of garlic
  • 4 small cuttlefish
  • 5 tablespoons of extra-virgin olive oil
  • ½ chilli pepper
  • a sprig of parsley
  • salt


I sauté the garlic in the oil just start to brown add the pumpkin cut into small cubes, cook for 5 minutes add the cuttlefish cut the giuliana, parsley, salt rule and continue cooking for another 5 minutes on low heat, Cook the Trilli and drain them al dente, taking care to leave a little 'cooking water. I add the sauce and manteco all adding the parsley. Serve very hot decorating with floured and fried pumpkin giuliana. Wine: White Cristi Lacrima.

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