Chicche from tagliatelle soup with pumpkin cream, roasted turbot fillet, bacon chips

250 g Tagliatelle Chicche “Aldo's Pasta”

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  • 200 g diced potatoes
  • 450 g pumpkin
  • 30 g shallots
  • 50 g EVO oil
  • 500 g vegetable broth
  • 5 g ripened garlic
  • 10 g Varnelli distillate
  • 80 g diced mango
  • 40 g white breadcrumbs
  • 160 g turbot fillet

to completion

– 100 g roasted bacon
– 8 pcs dehydrated tomato






15 Minutes


4 Guests


Cut the pumpkin into large wedges, dress it with a drizzle of oil. Wrap each individual clove in aluminum foil and cook in the oven at 160°C for 3 hours. Leave to cool and separate it from the zest. In a saucepan, brown the chopped shallot with a drizzle of oil. Add the pumpkin pulp, potatoes and vegetable stock. Cook gently for 40 minutes, taking care to stir from time to time. Season with the salt and pepper. Also add the mango in the last 5 minutes of cooking. Let it cool slightly and emulsify with a drizzle of oil. Clean the turbot, removing the skin and cut it into small slices. Coat it with white bread and roast it in a non-stick pan with a drizzle of oil. Season with salt and pepper. When cooked, deglaze with the Varnelli. Cook the chicche separately in plenty of salted water for 2 minutes. Drain and complete the cooking in the pumpkin cream.

Divide the pumpkin cream among the individual plates. Place the turbot steak on it. Garnish with the crispy lard, the dehydrated tomato and complete with drops of sapa.

Chef Giorgio Nardelli

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