Tag: autumn

Pasta with sapa and walnuts, Marche autumn recipe – Italian Cuisine

Pasta with sapa and walnuts, Marche autumn recipe

In the Marches, autumn and the harvest are celebrated with a special regional dish, that is a pasta seasoned with cooked grape must (sapa) and chopped walnuts

Anyone who has spent the period of the harvest in Marche will certainly have heard of the pasta with sapa and nuts, a regional dish that embodies the magic of autumn flavors and aromas. For this recipe, of which there is no shortage of creative variations, a short pasta format similar to paccheri or rigatoni is generally used, which in the culinary tradition and in the Marche dialect is called vucculotti.

Sapa (cooked must): characteristics and uses in the kitchen

In the Marches, in autumn, not only the usual new wine is produced, but also the sapa, known in other regions of Italy with the name of saba or vincotto. It is a kind of grape syrup (alternatively prepared with figs) that is obtained from cooking of the must. To prepare this ingredient, one of the oldest and best-known products linked to the tradition and peasant diet of the Marche region, the freshly squeezed must is poured into a copper cauldron with the addition of a few walnuts with the shell, which helps to avoid stick the grape juice to the bottom of the pot while cooking. Slow cooking and boiling can be considered complete when the liquid is reduced by a third compared to the beginning. Once ready, this dark-colored, sugary-flavored syrup comes used in the preparation of homemade desserts or to flavor poor dishes such as polenta or fried gnocchi, but also to garnish cheeses, salads and ice cream. In the Marche and beyond, sapa can also be an excellent condiment for pasta-based first courses, as it gives the preparation a slightly sweet and sour taste, a pleasant aroma of wine and a reddish color.

Vucculotti sapa and walnuts: the classic recipe and its variants

For the recipe of this first course of traditional Marche cuisine, a few simple ingredients are needed, that is macaroni (vucculotti), sapa, shelled and chopped walnuts, a little breadcrumbs (homemade dry grated bread), extra virgin olive oil, salt and ground black pepper. Once the pasta is cooked, all the other ingredients can be incorporated, mixing, adding a little cooking water if necessary. At this point, the vucculotti can be served and seasoned with a further grind of pepper. The classic recipe can be customized in the most diverse ways, for example with an addition of anchovies, olives and chopped parsley or ricotta and grated Parmesan.

This dish is an excellent excuse for a trip to the Marche during the harvest period, especially in the municipality of Rosora, in the province of Ancona, where in mid-October the Sapa festival.

Photo: Vino_cotto_ingrediente pasta brands sepa and walnuts_Wikipedia.jpg

Autumn preserves: how to make pumpkin in oil – Italian Cuisine

Pumpkin in oil is the perfect preserve to prepare this season, so you can enjoy it all year round, serving it as an accompaniment to meat and fish or as a base for an appetizer

Pumpkin in oil it is a perfect preserve to prepare in this period of the year in which pumpkins they are full of their taste and flavor. Grilled slices of soft pumpkin sprinkled with extra virgin olive oil and aromatic herbs, to accompany a second course of meat, a fish fillet, or still to be served on a toast spread with goat cheese like finger food: there are so many ways to treat yourself to the pleasure of this vegetable all year long!

Pumpkin cooking

There pumpkin in oil can be made in different versions, choosing from time to time different herbs and spices, or simply varying the cooking mode of the pumpkin, which can be boiled, baked or scalded on a plate. In case you prefer to do it to boil, the result you will get will be a soft and more tender consistency. If you decide to cook it in the oven, you will have a harder product, if instead you will opt for the plate, your pumpkin will have a compact consistency and a slight smoky hint. To you the choice!

How to clean the pumpkin

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There is not just one pumpkin

They are part of the Cucurbitaceae family and exist beyond it 500 varieties. Among the most known, available and edible (yes, because not all of them can be eaten!) There are the Neapolitan pumpkin, with a dark green skin and an orange, sweet and fragrant pulp. It has few seeds and is long-lasting. Then there is the Marina di Chioggia, with lumpy and dark green rind. It has a yellow-orange flesh and is used mostly for velvety. Hokkaido, of Japanese origin, has a bright orange peel and flesh, a very firm consistency and a flavor that vaguely resembles a chestnut. It is used for risottos. Finally the Mantovana, which has sweet and very firm pulp and is used for the preparation of tortelli, for cooking in the oven and for risottos.

The recipe of pumpkin in oil

Ingredients: 600 g already dehulled Mantua pumpkin, extra virgin olive oil, fresh mint, garlic cloves, coarse salt, fresh chilli.

Method: cut the pumpkin into slices as homogeneous as possible. Meanwhile heat up a plate and once it is very hot, burn the pumpkin slices on both sides until they are dry and golden. Leave them aside as they are ready. Then take the jars for the preserves that you will have previously sterilized, and arrange on the bottom of each one slices of pumpkin, alternating them with small pieces of garlic, leaves of fresh washed and dried mint, chilli peppers, a few grains of coarse salt and extra virgin olive oil. Continue to finish the ingredients and then close the filled jars up to 1 cm from the edge. Put them in a pot with water and boil them for 30 minutes. Once past this time, drain and place them upside down to cool. Check that the vacuum has formed and then place your jars in a cool, dry place.

In the tutorial some more indication to make a perfect preserve!

Panettone fai de te: practice with the Autumn Cloud – Italian Cuisine

Panettone fai de te: practice with the Autumn Cloud

The coffee dessert that smells of autumn comes from the Antica Corona Reale restaurant, two Michelin stars in Cervere (CN). The perfect gym for learning to rise

This is not a panettone, is a leavened inspired by the autumn season created by Gian Piero Vivalda in the bakery and pastry shop of his restaurant Ancient Royal Crown, two Michelin stars a Cervere (CN). The panettone has gone out of fashion all year, but not the idea of ​​making leavened that reflects the seasonality of the ingredients. To fill that time interval between the production of the Easter dove and that of the panettone (basically from Easter to September), chef Vivalda has created an afternoon dessert, a soft leavened reminiscent of Venetian, dotted with red fruits and summer candied fruits (black cherries, apricots, pineapples, figs and mandarin) baptizing it precisely Real Cloud, entered production in May 2019. The dough is similar to that of the panettone, with double leavening, one before 12/14 hours and a second one of 8 hours, with a baking in the oven and the characteristic resting phase at the head in down, but lightened with eggs and butter, and with greater acidity conferred by the lemon paste and mandarin paste.

After the success of the summer Nuvola Reale, from September 21st the came Real Autumn Cloud, with the smell of coffee. Even to the taste, of course, but above all to the smell of coffee: «It is not enough to tickle only a part of the senses. A combination of emotions is needed. The taste is central, but does not open without the scentExplains chef Vivalda. "If the shape is reminiscent of Venetian, the freshness of its dough is enhanced and is adorned with the aroma of Kafa coffee, the pride of Lavazza, the suavity of Piedmontese centrifugal butter and the purity of vanilla in Madagascar berries". In the dough also dark chocolate and candied pink grapefruit. «We could not find better ingredients than chocolate and coffee, the latter cold infused for 12 hours in addition to a small portion in powder, mixed directly into the dough. The addition of candied pink grapefruit with its slight acidity and bitterness, then made the Nuvola Reale d'Autunno balanced and balanced, completes the pastry chef Luca Zucchini, head of AtelieReale.

To prepare it here is the recipe to produce 6 Real Autumn Clouds of the size of 500 grams (cooked weight). A way to practice while waiting for the time to devote to Christmas panettone.


First evening dough
700 grams of strong flour (for large leavened products)
220 grams of granulated sugar
150 grams of live mother yeast (ready for use) or 100 grams of fresh egg yolks
100 grams of butter 82% m.g. soft
350 grams of water

Second dough (the next morning)
200 grams of strong flour (for large leavened products)
100 grams of water
200 grams of granulated sugar
25 grams of acacia honey
3 grams of "bourbon" vanilla pulp in madagascar berries
300 grams of fresh egg yolks
12 grams of sea salt
2 grams of ground coffee powder
500 grams of candied pink grapefruit cut into julienne strips
200 grams of dark chocolate 56%
250 grams of butter 82% m.g. soft


Put water, sugar and ready yeast in the kneading machine or planetary mixer (this is meant after three refreshments of about 3-4 hours each, so that the yeast triples its volume in each of these cycles) and let everything work for 2 or 3 minutes. At this point add the large leavened flour and knead. After about 15 minutes (time can be modulated according to the type of mixer that is used), and in any case with a full mixture of gluten, add the fresh egg yolks and the soft butter.

Let the dough work until the composition is very smooth and does not come off easily from the mixing bowl. Put the dough back in a rather bulky tub. The next objective to be achieved is the tripling of the volume of the same mixture (therefore 1 + 2, or 3 volumes). It should therefore be placed in a stove or in a leavening room (if the latter is available) at a temperature of 26-28 ° C for a time that can be estimated between 10 and 12 hours.

You will have obtained the first dough, tripled compared to the previous evening. Pour it into the kneader and gradually add the large leavened flour and the water. Let the dough work until it is smooth (not shiny) for an estimated time of 10-12 minutes. Add the sugar and honey and return the mixture to a smooth consistency. At this point, pour in the egg yolks, and with the last 100 grams of these, add the salt and let the dough work until it becomes smooth again. Then add the butter together with the coffee powder and the vanilla pulp from Madagascar. When the butter is harmoniously incorporated into the mass, you will add the candied pink grapefruit and dark chocolate and let the dough work again for 3-4 minutes so that the filling is evenly distributed. It is necessary at this point to let the dough rest at room temperature for 30 minutes and then proceed with the size.

The fractions will be about 560 grams each, formed by the balls in "pirlatura" and again let them rest for about 20 minutes. Then proceed to the second pirlatura and at the end arrange them in the appropriate paper molds ("pirottini") as it is also used for panettone. Then a leavening time of about 6-7 hours follows at a temperature of 28 ° C, which will see at least the voluminous doubling of the initial mass of the pieces.

Finally, cook at 170 ° C for about 35 minutes, emphasizing that at the core the end of cooking temperature should be 93 ° C. Once cooked, the Royal Clouds will be placed upside down for a minimum of 12 hours. It is at this point that you will proceed with the placement of the individuals in suitable pouches closed with special laces. For an ideal final result of the product it is important to keep it in a cool place for no more than three weeks.

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