Tag: autumn

Chestnut pudding for a sweet autumn – Italian Cuisine

You no longer know how to cook the chestnuts that you have collected in the woods in industrial quantities? Make it a pudding. that's how

The basket ofAutumn it is always full of goodness: pumpkin, pomegranates, persimmons and … chestnuts! Boiled, roasted, pureed, chestnuts are always good, with their sweet flavor and soft texture on the palate.

If in the past few weeks you have gone through the woods and have found a large quantity of them, so much so that you have left over and no longer know how to cook them, why not try them as the main ingredient of a pudding?

The pudding is a spoon dessert which usually makes everyone agree, both adults and children: this one based on chestnuts, accompanied by the strong flavor of dark chocolate, it will be a truly irresistible end of meal.

You want the recipe? You can find it below, step by step: in ours galleryinstead, some tricks to make the pudding even more delicious and for conservation, if by chance you don't finish it!

How to make chestnut pudding: the recipe

Ingredients

To make about 6 chestnut puddings, you will need: 1 kg of chestnuts, 500 g of whole milk, 50 g of sugar, 260 g of fresh liquid cream, 180 g of dark chocolate and 8 g of gelatine sheets.

Method

First, boil the chestnuts in a saucepan, covering it with the lid, for about half an hour. After the time has elapsed, check that they are cooked, then drain and keep them covered in a separate bowl. When they have cooled, peel them carefully, removing any tiny skins. Now cook them in a pan with milk over medium heat for about an hour. Stir often to make them flake. At the end, put the mixture in a vegetable mill and reduce it to a puree.
Meanwhile, soak the gelatine in cold water for at least 10 minutes and finely chop 150 grams of chocolate. Put the chestnut puree in a pan with the fresh cream and sugar and cook over low heat. After a few minutes, add the chocolate, let it melt and then with an immersion blender, blend everything to obtain a smooth and creamy mixture.
Now squeeze the gelatine, pour it into the mixture, let it melt, stirring with a whisk and turn off the heat. Take the molds and fill them with the help of a ladle. Let the puddings cool before placing them in the fridge for about 2 hours.
Before turning them out, use the remaining chocolate to garnish each pudding, grating it on top.

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Autumn Gin and Tonic – Italian Cuisine – Italian Cuisine

Here are the most suitable versions of Niko Romito's favorite cocktail for the F / W20 season

That the gin and tonic is a must, it is undeniable and he is right Niko Romito, chef of the Reale restaurant in Abruzzo (three Michelin stars), our guest director for the month of November, to elect it as his favorite drink.
But if you think it doesn't fit the season perfectly, try these twist on classic.
We asked two exceptional bartenders to give us a couple of recipes more in tune with the color of the leaves and the days that are getting shorter.

Max Santangelo, owner of the bar that bears his name in Castel di Sangro, a longtime friend of Niko (find the story of their friendship on page 30 of the November issue) offers us a recipe that plays on the scent of grapes in combination with some spices. The gin that Max recommends comes from repeated distillations of Ugni blanc must (the Italian equivalent of Trebbiano) and from an infusion of vine flowers.

Autumn tonic

Makes 1 drink
5 cl Gin 'Floraison G Vine
Toned 1724
2 grapes
1 lime zest
ginger
juniper
green cardamom
pepper in grains
ice

Collect a small piece of ginger, a juniper berry, a cardamom pod and a peppercorn in a tumbler. Pound them gently, add the gin and leave to infuse for a couple of hours.
Strain the gin into a new ice tumbler and top up with the tonic.
Decorate with freshly squeezed lime zest to extract the essential oils and a couple of grape acids divided in half.

Alessandro Melis, our long-time collaborator, mixologist consultant of the Pandenus group and co-founder of Nonsolocoktails, a Milanese training school for bartenders, on the other hand, suggests two variants.
One is very simple and involves replacing the classic lemon peel with a very fragrant bergamot and completing the drink with pomegranate grains.

Another, here it is, is a little more complex.

Cinnamon tonic

Makes 1 drink

5 cl Canaïma gin
East Imperial Tonic Water
2 star anise stars
1 cinnamon stick
1 orange zest
ice

Pound a piece of cinnamon stick and a star aniseed in a tumbler; add the gin, stir, leave to infuse for 30 minutes, then strain through a fine sieve directly into a tumbler with ice.

Fill with the tonic (scented with oak extract) and complete with the fresh scent of orange: gently twist the zest, pass it on the edge of the glass and then insert it into the drink. Decorate with a small piece of cinnamon stick and the other star anise star.

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Rice with lentils: the autumn meal saver – Italian Cuisine

In autumn, legumes are the main ingredients of fantastic first courses. Like soups or as in the case of rice and lentils, simple and healthy

In Autumn they return to depopulate i legumes on our tables. Nutritious and healthy, i legumes they are not only ideal as a side dish, but also as the main ingredient of a first course.

For example, rice and lentils. Have you ever tried it? It's really easy to make and well balanced, great for whoever is too vegetarian.

If you have to improvise a dinner it will not be difficult with this dish since rice and lentils are ingredients that should never be missing in food storage. However, calculate that, as with all legume-based dishes, you will need soaking and cooking time, at least an hour. If you want to try to cook this dish, below we propose the step by step recipe; in the gallery, instead, some tips to delight the dish.

Rice with lentils: the recipe

Ingredients

To prepare rice with lentils, you will need: 200 g of peeled dried lentils, 200 g of rice, 40 ml of extra virgin olive oil, 5 tablespoons of tomato puree, 1 stick of celery, 1 clove of garlic, 1.5 lt of water and salt to taste.

Method

In a saucepan, sauté the garlic with the oil, then add the tomato puree, lentils and the chopped celery stalk; finally, add the water. When the water boils, lower the heat, cover the pot and let it cook for about half an hour. Now pour in the rice, season with salt and cook according to the instructions on the package. When the rice is cooked, the dish is ready: serve hot on the table.