What better way to welcome autumn than by preparing this dish of pumpkin roasted with pancetta and rosemary? The recipe is in the October edition of La Cucina magazine [Corriere della Sera]. I added a sprinkling of grated ragusano cheese when I took the dish out of the oven.
3 comments:
Now I'm hungry!! Sure looks good.
That looks absolutely wonderful!
Thanks, Betty and Rowena.
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