Pumpkin Prosciutto Pasta / Špageti s pršutom in bučo

“I no longer believed in the idea of soul mates, 

or love at first sight. 

But I was beginning to believe 

that a very few times in your life, 

if you were lucky, 

you might meet someone 

who was exactly right for you. 

Not because he was perfect, 

or because you were, 

but because your combined flaws 

were arranged 

in a way that allowed two separate beings 

to hinge together.”

― Lisa Kleypas, Blue-Eyed Devil

Finally, the rain! Rainy days smell so lovely to me and a rainy day  is ideal day for all the things that I like doing. I was reorganizing and cleaning our apartment yesterday.  The apartment is now even more white, it can breathe and I'm calmer. Therefore, I enjoyed doing my favourites things even more! I was exercising, listening, dancing and sang along to 60' music, soaking my feet in water full of bubbles, oils and salt, I used varnish on my toe nails, while my lavender candle was burning, I put face nourishing mask on my face,  I was talking with my cat, processing these photos, I was watching the series from the 80s named Moonlighting and I ate quality food. Ahh ... Sunday, stay. I promise … I promise, I promise that this recipe for creamy pumpkin sauce with prosciutto is some of the best I've ever eaten. Yes! I know I already admited in a non shy way in one of my previous posts, that my favorite food is Italian food and that I'm  really one piggy when it comes to pasta with a creamy sauce. Oh ... It's really difficult for me at this moment, when I am avoiding white flour. But if I would ever dig in a plate of these spaghetti, the ideal day would be this kind of, lazy  Sunday, when I could easily devour two plates of spaghetti! Buon appetito! With love, Neja

Končno dež! Deževni dnevi mi zelo dišijo in takrat je idealen dan za vse stvari, ki jih imam najraje. Včeraj sem spet reorganizirala in pospravljala stanovanje. Stanovanje je sedaj še bolj belo, lažje diha in jaz sem mirnejša. Zato sem danes še toliko raje telovadila, poslušala , plesala in pela skupaj s musko iz 60ih, si ob prižgani svečki namakala noge in lakirala nohte, si na obraz namazala negovalno masko, se pogovarjala z mačkonom, obdelovala današnje fotografije, gledala serijo iz 80ih Delo na črno in jedla kvalitetno hrano. Ahh nedelja…ostani. Obljubim ..obljubim, obljubim, da je recept za kremno bučno omako s pršutom nekaj najboljšega, kar sem kdaj jedla. Ja! Vem, da sem že v enem od prejšnjih zapisov prav nič sramežljivo priznala, da imam najraje italijansko hrano in da sem res ena pujsika, ko pride do testenin s kremnimi omakami. Oh…, res mi je težko ta trenutek, ko se izogibam bele moke. Ampak, če bi kdaj, bi res lahko na nedeljski, lenobni dan zmazala dva krožnika teh špagetov! Buon Appetito! Z ljubeznijo, Neja

Bamboo Cutlery Set / Restaurantware

Recipe from: Handle the heat

The Recipe

Ingredients (4 servings): 12 ounces pasta  3 teaspoons olive oil, divided  3 ounces prosciutto, chopped  1/4 cup finely chopped onion  1/2 cup pumpkin puree  1/8 teaspoon grated nutmeg  3/4 cup heavy cream  1/2 cup chicken stock (or chicken stock cube)  1/4 cup grated Parmesan cheese, plus more  for garnish  2 tablespoons chopped fresh sage  salt and freshly ground black pepper Directions:  Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, or until al dente. Drain. Cook pumpkin and puree it. Meanwhile, heat 2 teaspoons of the oil in a large skillet. Add the prosciutto and cook, stirring until it begins to brown and crisp, about 5 minutes. Remove to a plate. Heat the remaining 1 teaspoon of oil and add the onion to the skillet and cook until softened, about 2 minutes. Add the pumpkin puree, nutmeg, cream and chicken stock and bring to a simmer. Simmer, stirring often, until thickened, about 5 minutes. Stir in the cheese and sage. Season to taste with salt and pepper. Add the pasta and half the crisped prosciutto to the skillet and toss to combine. Divide the pasta among four plates and garnish with the remaining prosciutto and Parmesan cheese. Serve

Sestavine (4 porcije): 340 g špagetov ali drugih testenin  3 čajne žličke olivnega olja  85 g pršuta, sesekljanega  1/4 skodelice drobno sesekljane čebule  110 g buče  1/8 žličke naribanega muškatnega oreščka  175 g smetane za kuhanje  1/2 skodelice juhe (ali 1 kocka, npr. goveja  kocka)  30 g naribanega parmezana, plus več za  okras  2 žlici sesekljanega svežega žajblja  sol in mlet črni poper Postopek: Zavrite vodo in po navodilih skuhajte testenine, odcedite. Medtem skuhajte bučo in jo spasirajte. Segrejte 2 čajni žlički olja v veliki ponvi. Dodajte pršut in pecite, dokler  ne porjavi rahlo, mešajte in odstranite na krožnik. Segrejte preostalo 1 čajno žličko olja, dodajte čebulo v ponev in jo pražite približno 2 minuti. Dodajte bučni pire, muškatni orešček, smetano in juho/kocko in pustite, da zavre. Pogosto  mešajte in kuhajte, dokler se ne zgosti, približno 5 minut. Vmešajte parmezan in žajbelj. Začinite s soljo in poprom. Mešanici dodajte polovico pršuta in skuhane testenine. Premešajte, postavite na krožnik in po vrhu posujte s preostalim pršutom in parmezanom.