Stuffed Pork Loin and Pumpkin Puree

Here is a dish that was inspired primarily by chilly Fall evenings and the abundance of fresh pumpkin showing up at all the markets here in Rome. You may remember the pumpkin risotto with clams we sampled a few weekends ago at La Quercia on an especially chilly and rainy Saturday. Pumpkin finds its way in many Roman dishes from Soups to Stuffing for Ravioli.  In fact this puree, thinned out with chicken or vegetable stock is really delicious as a soup the next day. Continue reading Stuffed Pork Loin and Pumpkin Puree