Baked Propellers With Fontina Cheese And Pumpkin

Preparation:

Preparation: Clean the seeds and filaments from the pumpkin and boil it; remove the pulp with a spoon, pass it in a blender with the yolk, the broth and salt and pepper, until you have a rather thick sauce. cook the pasta, drain it al dente, dress it with the butter, the pumpkin sauce, a grated nutmeg and the diced fontina cheese. then pour it into a baking dish, cover with grated cheese and place in a hot oven for ten minutes until the cheese is browned.