Pasta with Pumpkin and Provolone Fonduta

Method

1. Cut the provolone cheese into small cubes.
2. In a saucepan, heat the milk and cream with a few sage leaves until a skin forms on the surface. Do not boil.
3. Remove the sage, turn off the heat, and add the provolone cubes. Stir until completely melted.
4. Blend the fonduta until smooth and set aside.
5. Peel the pumpkin and cut into small cubes.
6. In a pan, sauté the leek with a little water and olive oil until soft.
7. Add the pumpkin cubes, season with salt, and cook until tender (like boiled potatoes).
8. Prepare the batter for fried sage: mix rice flour with prosecco (or sparkling water) until a thin, runny batter forms.
9. Heat peanut oil in a small pot.
10. Dip the sage leaves into the batter and fry until golden. Drain on paper towels.
11. Cook the fettuccine in salted boiling water until al dente.
12. Drain the pasta and toss it with the pumpkin in the pan.
13. Add a few spoonfuls of provolone fonduta and some black pepper.
14. Plate the pasta, top with more fonduta, and garnish with the crispy fried sage leaves.