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A special appetizer? Pumpkin pudding is the answer! – Italian Cuisine

Have you cooked pumpkin in all ways and in all dishes, but haven't tried this pudding recipe yet? Fix it now!

We offer you a new idea to bring the pumpkin, one of the best and most versatile vegetables of this period of the year. After lasagna, i tortelli is hummus, do not miss the recipe of pumpkin pudding, a delicious light and very inviting appetizer, thanks also to an accompanying sauce with cumin that will give an intriguing touch to this dish and will make you love it forever!

All the properties of pumpkin

With only 18 calories per 100 grams of fresh food, pumpkin is rich in fatty acids Omega 3, of vitamins and of beta-carotene, an antioxidant present in good quantities, from which vitamin A is synthesized. This substance also has power anti-inflammatory and protects the cardiocirculatory system. The pumpkin then has a large amount of potassium, useful for muscle well-being. The large amount of water then makes it a natural diuretic and laxative.

The recipe for pumpkin pudding

So let's see how to use this vegetable in an unusual recipe. To prepare the pumpkin pudding you will need:

Ingredients

400 g Mantuan pumpkin pulp, 200 g diced quince, 1/2 onion, 15 g gelatin sheets, 20 g desalted capers, cumin, extra virgin olive oil, salt, pepper.

Method

In a non-stick pan, brown the thinly sliced onion in a little oil. When it is golden, add the chopped pumpkin pulp and apples. Stir and cook for about 30 minutes, until they become a soft puree. Off the heat, add a pinch of cumin. Soak the gelatine sheets and when they are soaked, squeeze them and add them to the pumpkin pulp. Mix and blend to obtain a homogeneous cream. Grease a pudding mold, pour the pumpkin pulp and put in the fridge to cool for three hours. In a bowl, blend the capers with a drizzle of oil, a pinch of salt, pepper and a tablespoon of cumin. Once it is well emulsified, leave it aside and then put a teaspoon next to the slices of pudding you will serve.

An alternative to cumin sauce

If you don't like the taste of cumin, you can accompany your pumpkin pudding with one robiola sauce. This cheese it has a delicate taste that tastes of milk and a thick and creamy texture. You can prepare one bechamel to which you will add a little of this cheese with a soft and fragrant rind. Serve the sauce next to your pudding for an even richer appetizer.

In the tutorial some suggestions for a perfect dish

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What are the best nougats in Italy? The answer in this brief guide – Italian Cuisine

Sugar, honey, egg whites and dried fruit: four ingredients (but not glucose syrup) and lots of love in the best nougats in Italy. From North to South, for a little more sweetness during the Holidays

How to get from four essential ingredients a sweet marble and a thousand facets that, over the centuries, has managed to enchant popes, kings and queens? Ask the producers of Nougat, which from north to south of the Peninsula, transform sugar, honey, egg whites and dried fruit into confectionery art. Lately less popular than panettone and pandoro, for a long time the torrone was the sweet protagonist of the Festivals. Her origins seem to date back to Roman times and there are several cities that claim the invention. From Piedmont to Campania, from Sardinia to the Marche, from Veneto to Lombardy, there are so many recipes: soft or crumbly, with hazelnuts or almonds, "baci", "torronfetta" or "gelati". Here an overview of the best nougats in Italy.

D. Barbero (Asti)

Davide Barbero has always been a craft company. Since 1838 it is a family business that produces nougat in the heart of Piemont, in Asti. Every single nougat is rigorously handmade, worked slowly, as it used to be. Davide Barbero uses only top quality raw materials! Hazelnuts from Piedmont I.G.P. caliber 15, Italian honey (which depending on the recipe may be orange or citrus) and natural vanilla from Madagascar. (Also try the breadsticks covered with chocolate, pure goodness). Classic or "Gran Cru" nougat tablets. www.torroneshop.it

Pasticceria Morlacchi (Bergamo)

Award-winning pastry shop in the province of Bergamo, one of its flagship products is precisely the soft nougat version. No secrets, but only excellent raw materials and a long bain-marie cooking. Almonds are 100% Italian, Sicilian or Apulian depending on the year, acacia honey is signed Thun, egg white is always fresh eggs. The extra touch is given by the pistachios, full-bodied and fragrant, even these Sicilians. To mix everything, a touch of vanilla in berries, in the Bourbon variety. (Via Serio 1, Zanica – Bergamo)

Gelateria Bandirali (Cream)

If the "Cremasco" has a place of honor in the large family of Italian nougats, Bandirali must be credited with bringing production back to its origins. The first distinctive feature of the dessert produced by Crema ice cream shop and the form, not the usual cue but a round and shiny rustic cake, which is somewhat reminiscent of the Venetian almond. The strengths of the production are quality raw materials and craftsmanship: varieties of different honeys from local sources, cane sugar, egg white of fresh hens raised on the ground and Toritto almonds from Puglia. This specialty was also joined by the soft almond nougat in the classic batten format, always handmade. (Via Piacenza, 93 Crema – Cremona)

Basano Coraglia (Asti)

Founded in the 1990s as an ice cream shop, since 2000 the work of Graziella Coraglia and her husband Gianluigi Basano has turned into a research and experimentation laboratory. Today, starting from local ingredients, such as Piedmont IGP Hazelnuts, roasted in the same processing place to ensure greater fragrance, and virgin honey from the apiaries of San Damiano d'Asti and Roero, the couple produces a nougat of very high quality and, above all, you can enjoy all year instead of only during the holidays. In addition to the classic soft hazelnut or almond, there are also the friable with almonds and pistachios, the soft with figs and walnuts, the soft chocolate with hazelnuts and theunpublished soft with lemon and ginger, with a fresh and surprising taste. (Via Asti 16, San Damiano d’Asti – Asti)

Barbero (Asti)

Barbero is a historic Asti-based chocolate and nougat brand. The production has been in the hands of the same family since 1838, today's recipe is the same as 180 years ago. The great classic is the crumbly with Piedmont IGP Hazelnuts, toasted on the spot. Over time other types have been added, such as the crumbly almond or pistachio and the soft pistachio or hazelnut, the "torronfetta", a small, very thin and crumbly rectangle and, finally, the "Tripolini" and the " Farcito ”, nougat covered with dark chocolate. All the products are bought online and, for some days, also in the temporary shop just opened in via Lagrange 3 a turin, where you can also taste the crepes made with nougat or gianduia cream. (Via Angelo Brofferio 84, Asti)

Canelin (Alessandria)

It is now almost 70 years that Giovanni Verdese produces, in his laboratory at Visone, the "Canelin" torrone (which was the nickname of the great-grandfather). He is 87 years old. He does it with a very high percentage of Piedmont IGP Hazelnuts (65-70%). The other ingredients are Piedmont millefiori honey, cane sugar, egg whites and vanilla pods. There size is contained, proportionate to what his two hands can do. Hard but rather brittle, it resists high temperatures well, so it is available all year round. To buy it the only way is to go to Visone or to a few other shops in northern Italy, including The Groceries of Paola and Simona in Genoa. (Via Acqui 123, Visone – Alessandria)

U Turun (La Spezia)

Yes, Liguria also has its nougat. Is called U Turun and was brought to light by the chef Cosimo Bunicelli which, after more than a year of research and a crowdfunding campaign, has realized the recipe that reproduces an ancient forgotten Ligurian tradition. U Turun is composed of about half of Piedmont IGP Hazelnuts, to which are added the Calice al Cornoviglio chestnut honey, egg white for outdoor farming and sugar. Production is very limited, because the chef himself personally takes care of the preparation. A part is sold toIntact Agriturismo managed by Bunicelli, the other in some local stores or inserted in Christmas baskets that pack with farm products. (Via Vichieda 1, Calice Al Cornoviglio – La Spezia)

Scaldaferro (Venice)

Abundance of almonds it's a greater friability. These are the characteristics that distinguish the nougat from the nougat. The tradition of dessert has its roots in Cologna Veneta, thanks to craftsmen like Garzotto. However, there is also another name to keep in mind, Scaldaferro. They too are longtime producers and are based in Dolo in the province of Venice. Slow cooking in a bain-marie and the hand laying bow for bow on a waffle bed are the secrets of friability. Sicilian almonds, Piedmontese hazelnuts, Bronte pistachios and Adria Lara walnuts in Polesine. Among the honeys used are the salted honey from Barena and the Sicilian orange one. In addition to classic almond and chocolate, Scaldaferro produces the classic nougat in a soft or fondant version and a limited edition in which a particular dried fruit is combined with each type of single-flower honey. (Via Ca ’Tron 31, Dolo – Venice)

Bedetti (Ancona)

Bedetti is an ancient torronificio of Falconara Marittima, in the province of Ancona, active since 1912. The production ranges from almond to soft or friable nougat, with almonds, pistachios or hazelnuts, smooth or covered in chocolate. Splints, squares, pralines. In all, the recipes, accumulated and perfected over the years, are a hundred. Size is important, but the scale is still that crafts. The honey and whipped egg whites are cooked slowly for several hours in a bain-marie in copper boilers, to which sugar and dried fruit are then added. Thus was born the most famous nougat from the Marche region. (Via del Consorzio 4, Falconara M.ma – Ancona) ì

Premiata Torroni Factory Cav. Innocenzo Borrillo (Benevento)

Benevento is another of the cities that together with Cremona are competing for the birth of nougat. And, in fact, even here we celebrate a great one festival, this year 8-9 and 15-16 December. When it comes to that of "Benevento", once beloved even by the Popes, today we refer to different varieties: white with almonds, soft or friable, the nougat cupedia white with hazelnuts and the Crisp covered with chocolate, typical of San Marco dei Cavoti. A historic producer is certainly the Premiata Fabbrica del Cav. Innocenzo Borrillo, active since the end of the 1800s, inventor of the famous "kisses", the croquettes covered with fine extra fine dark chocolate. (Via Roma 64, San Marco dei Cavoti – Benevento)

Francesco Taverna (Reggio Calabria)

"The Chicche" signed Francesco Taverna enclose the typical flavors of Calabria but also of nearby Sicily. Among the ingredients, all carefully selected, there are the Avola almonds, orange blossom honey (orange blossoms), pistachios, the finest Gran Cru chocolate for the coverings. The processing is the result of years of experience. The laboratory opened its doors in 1945. Today the owner's two sons carry on the business. In addition to traditional splints, the choice can range between unusual shapes and sizes and numerous varieties – crumbly and soft nougat, flavored with cinnamon, gianduia, vanilla, bergamot, licorice, to name a few. Try also the figs and dates stuffed with nougat and covered with chocolate and the "ice-cream nougat". (Piazza Italia 8, Taurianova – Reggio Calabria)

Geraci (Caltanissetta)

For those who do not know, even a Caltanissetta nougat has a place of honor among traditional desserts. So that from 14 to 16 December the historic center hosts the Turruni festival. A three-day celebration celebrating all the Italian expressions of the Christmas cake where you can buy and taste Sicilian, Calabrian, Lombard and Irpinia nougats. A reference point in the city is the Geraci torronificio, award-winning factory since 1870. The company is now in the fourth generation and is based in Caltanissetta with a pastry shop which is also a shop. Traditional hard nougat, also called "Bloc" it is prepared following the ancient recipe of the founder, with honey, egg white, sugar, vanillin to which are added the almonds of the Tuono variety and the Sicilian pistachios. (Via Canonico Francesco Pulci, 10/12/14, Caltanissetta)

Pruneddu (Nuoro)

In Sardinia the birthplace of torrone is Tonara. In the small town of Barbagia there are several producers, from Marotto, a family-run company, up to Pruneddu, which over time has become known even across the border. Production ranges from the most classic nougat with almonds, to the organic nougat, up to "Special", a line composed of ten types of nougat with Sardinian almonds that differ from one another in honey, always Sardinian, monoflorale used. You can choose between intense tastes like those with bitter honey from strawberry, chestnut, thistle, millefiori and eucalyptus; delicate as those with asphodel honey, orange, lavender and on the; or more aromatic flavors such as those with thyme honey and rosemary. The novelty of Christmas 2018 is i nougat with almonds and pure cocoa beans. (Via Porru 13, Tonara – Nuoro)

Raw Raw Chocolate

Raw chocolate, 100% plant-based and handmade nougats, one by one. In this case, the chocolate, in addition to being organic, is made from unroasted cocoa beans. Perfumes and flavors express all the authenticity of a handcrafted and cold processed chocolate. And the variants, all from 190g, are not lacking: they range from the sparkling Almonds, Raisins and Spices (e15.80), to the tasty Nougat with a creamy heart with pistachio (19.80), to the classic Nocciolato with whole hazelnuts (15.80 ) and finally a Double Chocolate Gianduia, hard off creamy inside, with no added sugar. (Store in Rome, Milan, Turin and on the Grezzo Raw Chocolate website).

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Extra virgin olive oil is not all the same. I Dedicati is Olitalia's answer to the extra virgin olive oil suitable for every preparation – Italian Cuisine

Extra virgin olive oil, food and an essential part of the Mediterranean diet, has been at the center of civilization and the history of the countries surrounding the Mediterranean sea for millennia.

Today we live in a scenario of great enhancement of food culture and culinary excellence. Therefore we cannot fail to mention the extra virgin olive oil, its qualitative and aromatic characteristics and its multiple combinations with different foods. And this is it oil-food union, very often taken little account of and underestimated, which is today an object of great interest in continuous evolution. Each extra virgin olive oil, if of quality, is good but this does not mean that it is suitable for any culinary use. Some oils, in fact, due to their specific properties, are quite versatile and suitable for any use, while others are more suitable with some particular raw materials or in some preparations.

How to get an extra virgin olive oil

Extra virgin olive oil is obtained from the processing of the olive fruit through a mechanical procedure without the use of solvents. A genuine product that falls into this product category when its free acidity is less than 0.8% oleic acid, it is flawless on tasting and has a median of fruitiness above zero (Reg. CE 2568/91) . The oil obtained from the processing of the olives is the only alimentary grease to which quality tests are accompanied by tests in the tasting panel to be able to market it.

Polyphenols and unsaturated fatty acids, the beneficial component of extra virgin olive oil

The extra virgin olive oil, noble fat of the Mediterranean diet, owes its peculiar properties to the presence of polyphenols, natural antioxidants that contribute to the protection of blood lipids from oxidative stress and that are responsible for the bitter and spicy taste. Extra virgin olive oil is rich in Vitamin E, which carries out a protective action of cells against oxidative stress. Furthermore it is good to remember the predominance of monounsaturated fatty acids, such as oleic acid, which contribute to maintaining normal blood cholesterol levels.

An extra virgin olive oil for each dish

A baked fish, a roast with potatoes, or even an eggplant parmigiana: for each of these dishes we would need an ad hoc extra virgin olive oil, to bring out the best flavors and aromas of each preparation. For this reason Olitalia, a company from Forlì specialized in the production of oils and vinegars and leader in Italy in the Food Service channel, has launched the line "The Dedicated", five specific references for combinations with fish dishes, meat, pasta, vegetables and pizza. A project that has seen a long selection of extra virgin olive oils and their organoleptic and sensorial profile by the Olitalia team and followed by an important collaboration with JRE, the association of Jeunes Restaurateurs d'Europe and the Verace Association Pizza.

The characteristics of the Dedicated

The five oils that are part of the I Dedicati line are extra-virgin oils, each characterized by a well-defined sensory profile and belonging only to that mixture of extra virgin olive oil, a profile that makes it ideal for pairing with that dish because each dish requires its own extra virgin olive oil.

The dedicated pasta is characterized by strong aromatic notes special for sauces and condiments. The oil dedicated to meat, instead, it has one great personality, and is rich in scents and vegetable sensations that harmonize the flavor of the meat itself. For the proposals of fish, the chosen oil has a delicate profile, with hints of green apple and almond, which do not cover the notes of the fish, but which accompany them. The oil designed for the combination with the vegetables has important herbal notes, a characteristic that best enhances the flavors of the vegetables themselves. And then, to finish, the oil to combine with Pizza: with scents of tomato leaves, to bring out the most popular dish ever.

Here are some suggestions to better enjoy the Oils of the I Dedicated Line

Mixed salad with pomegranate pearls, fillets of crispy speck and walnuts

Ingredients for 4 people: 200 g mixed salad, 1 pomegranate, 100 g speck, 80 g walnuts

Method: place the salad on the plate after having washed and dried it. Cut the speck into strips and toast them in the oven at 180 ° for a few minutes, then add them to the mixture. Shell the pomegranate and add it to the salad along with a handful of chopped walnut kernels and a few grains of salt. Season everything with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Verdure line.

Toasted croutons with smoked salmon and apple puff

Ingredients for 4 people: 12 slices of toast, 200 g smoked salmon, 2 Granny Smith apples, lemon juice, salad to garnish

Method: toast the bread in the oven for a few minutes on both sides. Peel the apples and make them into very thin slices, leaving them immersed in water and lemon so that they do not become black. Arrange a little salad on each plate and then arrange, alternating, the slices of bread, the apple slices and the smoked salmon. Finish with a drizzle of extra virgin olive oil from the I Dedicati Speciale per Pesce line.

Piedmontese Fassona strips with wild rocket and hazelnuts

Ingredients for 4 people: 600 g fassona (rib eye, roast beef, fillet), 100 g rocket, 100 g toasted hazelnuts, aromatic herbs to taste.

Method: chop the aromatic herbs and sprinkle them over the meat. Let it sit for 30 minutes and then cook the meat on a plate according to your taste. Once cooked, cut it into strips. Place a bed of rocket on a plate, then the meat, the chopped hazelnuts, a few grains of coarse salt and a drizzle of extra virgin olive oil from the I Dedicati Speciale per Carne line.

Spinach tortelli with extra virgin olive oil, poppy seeds and cold stracchino cream

Ingredients for 4 people: 450 g ricotta and spinach tortelli, 2 tablespoons poppy seeds, 250 g stracchino

Method: Cook the tortelli in boiling salted water and then sauté in a pan with a drizzle of extra virgin olive oil from the I Dedicati Speciale line for Pasta and poppy seeds. Put the stracchino in a bowl with a tablespoon of pasta cooking water and blend with an immersion mixer until a smooth cream has formed. Serve the tortelli with a sprinkling of pepper and finish with the cold stracchino cream.

As the Maestro Gualtiero Marchesi, on the plate, as on the pentagram, are the notes, which are recognizable one by one, giving rise to the song. Each oil is a specific note, it should be chosen well so as not to clash.