Lunchbreak: Acanto chef Chris Gawronski makes pumpkin pappardelle

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18 S. Michigan
(312) 578-0763

Pumpkin Pappardelle


Macintosh apples, wedges (5 wedges per dish)

Sliced preserved walnuts (can be store bought or raw walnuts will work as wel)

Pumpkin pasta

Pearl onions, halved (3 per dish)

Cider sauce

Parmigiano Reggiano


Ingredients for pasta:
2 lb semolina flour
1 lb farina flour
7 eggs
2 oz. finely chopped preserved walnuts
6 oz. roasted pumpkin puree
2 tsp. salt

Roast a small pie pumpkin in a 375 degree oven for one hour or until soft. When cooled slightly spoon out the pumpkin and blend until smooth in a blender. Add together the eggs and pumpkin. In a bowl combine the two flours, salt and chopped walnuts. Make a well in the center and blend together by hand. When a ball forms takes the pasta out of the bowl and knead on a counter for another five minutes. Cover and let rest for a half an hour. Roll the pasta out with a roller to number two on the settings. Fold the pasta over itself and cut ¾ in width. Separate and set aside.

Seedling Cider Sauce

1 qt. Seedling cider (Seedling is a farm in Michigan, they are at many local area farmer's markets; any apple cider can be used though)
1 qt. roasted chicken stock
6 oz. remaining pumpkin puree
1 cinnamon stick
1 onion
1 cup brandy
salt and pepper to taste

Small dice the onion and sauté off in a little oil until golden brown. Deglaze with the brandy. Add the remaining ingredients and simmer for one hour. Strain and season to taste. Toss the cooked pasta, apple and pearl onions together with the sauce. Grate over some parmigiano (or other favorite cheese) and serve.


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