Pumpkin and ginger cream Kalpis with breadcrumbs with aromatic herbs.

There is nothing better than an elegant cuddle to warm up these freezing early January days. Beauty often lies in small things, grace is a matter of decisions… a few gestures and a vegetables velouté turns into an actual masterpiece.

This is what BluRhapsody® was inspired by when it created such a visually elegant and delicate dish, also rich in personality taste-wise… and perhaps this is what amazes the most. One taste brings the other: the first experience is the sweet creaminess of the filling, but the spicy and slightly pungent accent immediately takes over that will definitely conquer you. It is the contrast of pumpkin with ginger, releasing a complex and totally unexpected set of flavours, which gives the palate a pleasant gourmand note. And it is not all.

The scent of Mediterranean aromas enhances sensations even more, in a crescendo of flavours. Fried sage gives its unmistakable and crunchy aromatic note and then comes the scent of freshly chopped herbs along with crumbs of toasted bread. All this is contained in Kalpis, extraordinary 3D pasta shaped like an amphora. And this explains why you only notice its beauty at first glance… but this is always the effect of Kalpis the very first time.


  1. For the pumpkin cream: brown an onion in extra virgin olive oil and then add the diced pumpkin and leave to season for a few minutes. Wet with a little broth and cook over a low heat for about 10 minutes. Add a teaspoon of grated ginger and continue to cook. Blend but be careful not to add too much water. The cream should be quite thick.
  2. For the breadcrumbs finishing: toast some breadcrumbs in a pan with a little oil. Grind it even more finely with a mix of aromatic herbs and a pinch of salt.
  3. For Kalpis to be ready, it only takes 2.5 minutes in boiling salted water, a few pieces at a time, to be preferably drained using a skimmer and to be served immediately. Make sure you have removed all water from pasta before filling.

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