Familiar Italian flavours made modern: fried pasta for texture,Knorr Italiana Pronto Napolifor comfort and saffron for an aromatic, chef-driven lift.
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Preparation
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What you need
Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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Pasta fritta
- Heat half of the oil in a large, heavy-based pan over medium heat. Add the garlic and cook for 2–3 minutes until fragrant. Add the pumpkin and cook for a further 5 minutes, stirring occasionally.
- Stir through the pasta and thyme, tossing well to coat in the oil. Pour in the Knorr Vegetable Booster mixed with water (2.5l for 10 serves). Reduce to medium-low heat and simmer for 25 minutes, stirring regularly, or until the pasta is tender and the liquid has been absorbed.
- Stir through the butter and parmesan until fully incorporated, then season to taste.
- Transfer the pasta mixture to a large, lightly oiled gastronorm tray and smooth the surface. Cover with a layer of baking paper, then place a second tray on top to gently flatten. Cover and refrigerate overnight.
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Saffron Napoli sauce
Heat the wine in a pan over low heat with the saffron threads and simmer until reduced. Stir through the oregano and Knorr Italiana Pronto Napoli, then continue to simmer gently for 15 minutes. Season to taste.
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To serve
- Cut the pasta fritta into 4cm cubes and lightly dust with cornflour. Shallow- or deep-fry until golden and heated through, then drain on paper towel.
- Spoon a generous amount of saffron Napoli sauce into a serving bowl. Top with the crispy pasta fritta cubes and serve immediately, garnished with fried basil leaves or micro herbs.
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Chef tip
For extra crunch, coat the pasta fritta cubes in flour, egg wash and Knorr Potato Flakes, then deep-fry until a crisp, golden crust forms.
