Orecchiette & Zucca by Luca Paris

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Presented by Chef Luca Paris

Host of “A Culinary

Journey with Luca Paris”

Executive Chef of

Luca’s Mediterranean Café

Host of ‘The Best

Thing I Ate Today”


2 cups of water to a boil and add the Butternut Squash to blanch for two

minutes drain and let cool.


oil in Sauce pan, add pancetta and cook to crisp. Add Squash and garlic. Remove pan from heat and add sherry (May

flambé) Reduce to allow alcohol to evaporate. Add cream and reduce to thicken

sauce. Add pre-cooked pasta and shaved Parmigiano.


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