HomeEuropeItalyNino Mosca's five-Ps Pasta: pumpkin, peperoncino, parsley, parmigiano and pepper | The...

Nino Mosca’s five-Ps Pasta: pumpkin, peperoncino, parsley, parmigiano and pepper | The Kitchen

Nino Mosca is an Napolitan cook as well as maitre de maison of Relais & & Chateaux Il Bottaccio in the heart of Tuscany, Italy. He shows to The Kitchen area a Neapolitan fall standard, Pasta as well as Cocozza (Pasta as well as Pumpkin). Hi calls his variation the “five-Ps Pasta”: pumpkin, peperoncino, parsley, parmigiano as well as pepper.

In Neapolitan food, a centenarian practice passed from one generation to one more, the pasta area is long.

In Napoli, every little thing is prepared with pasta: Pasta e Fagioli (pasta as well as beans) Pasta e Ceci (pasta with chickpeas) Pasta e Patate (pasta as well as potatoes), Pasta e Lenticchie (pasta with lentils), Pasta e Piselli (pasta as well as peas) the checklist takes place. A little much less well-known autumn-winter variant is Pasta e Cocozza (Pasta as well as Pumpkin).

Nino Mosca’s Five-Ps Pasta as well as Cocozza

Food preparation time: thirty minutes

Offers: 4

Active Ingredients

500 g long Neapolitan pumpkin or yellow pumpkin, peeled off as well as seeded.

300 g of tubular pasta, such as Mezzi Occhi di Lupo or Rigatoni

2 garlic cloves, peeled off.

4 tbsps of parsley, sliced.

3/4 mug (a mug is an American dimension equivalent to 250 ml) Parmesan cheese, plus extra for offering.

4 tbsps of additional virgin olive oil

Salt as well as pepper to preference.

Peperoncino (chilli pepper), optional however extremely recommended.

( All side P’s, peperoncino, parmesan, parsley as well as pepper, are basic to the recipe.)


” Scocozzare” the pumpkin (that is to eliminate the skin as well as the seeds), after that sufficed right into dices of around 2 centimeters.

In a huge pot, sauté the complete items of garlic as well as chilli pepper (if utilizing). When gold, eliminate the garlic as well as include the pumpkin, mixing for 2 mins.

Currently include adequate water required to kindly cover every little thing. When it pertains to the boil include some salt. Prepare for a minimum of 15 mins, till the veggie is well prepared.

Get rid of 2 mugs of the prepared pumpkin from the pot as well as mix in a blender or food processor.

Currently prepare your pasta in the exact same pot (with the continuing to be pumpkin). Halfway with the food preparation (check plan directions for the cooking time till al dente), include the mixed pumpkin lotion right into the pot. Remain to prepare pasta till al dente. If essential, include even more water (warm water) to get to the preferred creaminess (it ought to resemble an excellent risotto). Lastly, include the sliced parsley as well as grated Parmesan cheese. Mix well, include salt as well as pepper, to taste, as well as offer on a soup plate with some even more parmesan.


To improve the flavour of the recipe, nonna Maria (Mosca’s grandma) has a technique: warm a frying pan over tool warm as well as include 2 tbsps of additional virgin olive oil, include a springtime of rosemary as well as allow it fry for a couple of mins, without allowing the springtime shed. Currently you have rosemary-flavoured oil. Put a tsp of it over home plate of pasta: the sweet taste as well as fragrances of the recipe will certainly assist you in this fall trip with the five-Ps flavours.


Throughout among my journeys to the United States to see my household, one evening I required to improvisate supper. I opened up the kitchen for motivation as well as I saw a pumpkin. I bore in mind the old dish of nonna Maria, that such as an excellent Neapolitan, prepared every little thing with pasta.

Americans are made use of to utilizing pumpkin nearly solely for treats. So my American household was astonished when I stated I would certainly utilize it for a pasta recipe.

The reality that just one pot as well as a couple of components were required, produced an also greater assumption.

The outcome was significantly applauded, a lot to ensure that till this particular day I obtain images of Pasta e Cucozza prepared from throughout the Atlantic Sea.

For the prep work, nonna Maria made use of the only pasta she recognized well: Pasta. Nonetheless, according to practice, vegetables or veggies have to be coupled with brief pasta forms (fusilli, penne, orecchiette, farfalle).

But also for my nonna Maria, brief pasta kinds ran out the inquiry, as well as she would certainly additionally utilize pastas. Exactly how? Damaging the pastas right into 5 components. I might have gauged with a calliper every item of pastas, as well as I make certain I would certainly not have actually discovered one longer or much shorter than the various other.

Today, having actually fine-tuned the method, however without altering the fundamental components of the standard dish, I utilize an unique style of Pasta di Gragnano IGP called “Mezzi Occhi di Lupo,” which is extremely enclose form to the huge Neapolitan tubes. Pasta di Gragnano IGP is a completely dry pasta acquired from a mix of durum wheat flour as well as water from Gragnano, near Naples

Because of the visibility of tooth cavities in the Mezzi Occhi di Lupo pasta, the form is suitable to gather the creaminess of the pumpkin sauce.

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