Yesterday I shared with my students some juicy meatballs as I sometimes like to do with my groups towards the end of the cycle. One of my students asked me about the pumpkin cream recipe which is very popular in the Dominican Republic.
There’s no real secret that a good pumpkin cream is going to come from creamy good quality pumpkin. Boil it, lightly season it and finish it with some buttermilk, butter and whole milk.
But what that really reminded me is of a recipe that I had made some time ago but not published, which is the one I share today.
Creams are great bases for pastas and pumpkin cream is definitely amazing for stewed beans and Dominican sancocho. I trust you’ll love this pumpking cream drowned lasagna as much as I did!
- 2-5 cups of pumpkin cream
- Pasta (I used lasagna this time)
- Ricotta, gouda and parmesan cheese.
Once you have your pumpkin cream ready pour enough cream as to cover the bottom. Add your first layer of lasagna, cheese, more cream and another layer.
Finish with some gouda and parmesan cheese on top so that it gilds.
Pay attention to use enough cream as to cover all of the pasta (remember the pasta is raw and will cook in the cream)
15-20 minutes at 375 should do the trick.
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