Pasta with pumpkin, pecorino, brown butter, sage, pumpkin seeds and crushed amaretti
Credit: Brianna Danner, AF&Co.
Crowning Agnolotti With Autumnal Vibes
Alora Coastal Mediterranean | San Francisco
Nicholas Peters
A celebration of fall flavors and culinary craftsmanship, the Corona di Agnolotti at Alora Coastal Mediterranean delivers exceptional flavor. “It reimagines the classic dish in a regal, spiral crown filled with rich, velvety pumpkin that balances sweetness with depth,” says Nicholas Peters, executive chef. “Bathed in a luscious brown butter-and-sage sauce, it serves up a warm, nutty aroma that lingers with each bite.” He takes particular pride in the unusual finishing touch that sees the dish dusted with toasted pumpkin seeds, pecorino and crushed amaretti cookies. “It adds layers of crunch, saltiness and a delicate sweetness, making every forkful an exquisite interplay of tastes and textures,” he says.
The dish requires a careful and complex prep. “Finding the right balance of pumpkin was a journey,” says Peters. “In order to create the corona effect, you have to fill a 14- to 16-in. tube of pasta that needs to stay connected. You only have one chance to get the spiraling effect right. If the pumpkin is too dry, it will be an unmoldable brick. But if it has too much moisture, it will break apart and collapse. I found sugar pie pumpkins to taste the best and be the easiest in creating the structure of the dish.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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