Recipe Risotto with yellow pumpkin, the perfect recipe – Italian Cuisine

The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it

Ingredients

250 g rice (carnaroli type)
250 g yellow pumpkin
80 g onion
butter
olive oil
Grana Padano
vegetable broth
salt

Duration: 15 min

Level: Easy

Dose: 4 people

The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it
For the recipe for risotto with yellow pumpkin, cut the pumpkin into pieces, depriving it of its peel and seeds. Pass it for 5 ′ in the microwave (at maximum power, covered) to soften it. Peel the onion, chop it, then let it dry in a saucepan with 2 tablespoons of oil and a knob of butter. Add the already softened pumpkin and let it cook for 2 minutes.

Add the rice and toast it for half a minute. Add about 600 g of boiling broth to ladles, stirring clockwise. Cook the risotto as usual. Cream it with a large knob of butter and three tablespoons of grated parmesan and, if necessary, season with salt. Serve the hot pumpkin risotto immediately.

Tomato Fritters – Recipe Tomato Fritters – Italian Cuisine

First of all prepare the confit tomatoes: wash the tomatoes, cut them in half, place them on the microwave with the cut side facing up, season with salt, oil, oregano and sugar, then cook for about 10 minutes at 800W (alternatively bake in a convection oven for about 20 minutes at 200 ° C).

Mix flour, baking powder and salt in a bowl.
Gradually add oil and water and knead until a smooth batter is obtained.
Then also incorporate small tomatoes, pecorino cheese and basil.

Heat the seed oil in a saucepan, then start cooking the pancakes 1 spoonful at a time, being careful not to let them stick together and brown them evenly.
As soon as they are ready, drain them on kitchen paper to dry them.

Tomato fritters are ready, serve hot!

Recipe Tagliatelle with porcini mushrooms (without cream!) – Italian Cuisine

The perfect dish for this month! No one can resist mushroom noodles

Ingredients

500 g Porcini mushrooms
250 g Dry tagliatelle
4 pcs Walnuts
2 pcs Shallots
Grated Parmesan
Lemon
Mint
Extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.

Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.

Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.

Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove it with a shovel from the bottom and let it cool completely (crunchy grain).

Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.