Tag: autumn

Parmigiana autumn version? With pumpkin! – Italian Cuisine

If you are fond of this classic of Italian cuisine, there is a way to enjoy it even in autumn, using pumpkin. Start licking your mustaches!

Raise your hand if you have ever eaten there eggplant parmigiana? We all imagine! But if we asked you who has ever tried that based on pumpkin? With a sweet and enveloping taste, the queen ofAutumn it lends itself very well to revisit this great classic of Italian cuisine.

The steps of the preparation are roughly those of the classic parmigiana: below we explain them to you in detail. Recipe of medium difficulty, it does not require much time for preparation, but more for cooking. In our gallery, find some Advice to make it even more delicious.

The pumpkin parmigiana

Ingredients

To prepare the pumpkin parmigiana, you will need: 1 Neapolitan pumpkin, 750 g of tomato puree, 220 of Parmesan, 1 clove of garlic, 00 flour, peanut oil, basil, extra virgin olive oil and salt to taste.

Method

Start by preparing the sauce: heat a drizzle of oil with the garlic clove, then pour the tomato puree, add the basil, a pinch of salt and cook with the lid on low heat for about half Now. Now switch to the pumpkin: peel it and cut it into slices of 1 cm thick. Meanwhile, heat up plenty of peanut oil in a saucepan. Dip the pumpkin slices in flour, then dip them in boiling oil to fry them. Drain and pat dry in absorbent paper. Now get yourself a large baking dish and proceed to the composition: on the bottom put a spoonful of tomato sauce, then a layer of slices of pumpkin, then sauce, then pumpkin, until you almost reach the brim. At this point, sprinkle with a grated Parmesan cheese and two basil leaves. Preheat the static oven to 200 ° and cook the pumpkin parmigiana for about half an hour. Serve hot.

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Chestnut jam: autumn recipe – Italian Cuisine

How to prepare an autumn-flavored cream at home: here is the recipe for chestnut jam

There chestnut jam, also called chestnut or marroni jam, it is a truly greedy cream, so good that it is enough to spread it on a slice of bread to fully enjoy it. Not only that: it can also be used in the preparation of others desserts or used for stuffing cakes. The recipe is easy and will allow you to preserve this precious autumn ingredient for a long time.

Homemade chestnut jam: recipe

To prepare this cream it is necessary to purée the browns. Let's move on to the recipe to find out how!

Ingredients

1.5 kg chestnuts
sugar (1/3 of the weight of cooked chestnuts)
water (1/3 of the weight of sugar)

Method

Wash the chestnuts well and cut them with a sharp knife. Put them in a large pot, cover them with water and cook for 35-40 minutes from boiling. Turn off the heat and let the boiled chestnuts cool in their water for about 10 minutes, drain and peel them carefully.

At this point you can proceed in two ways: pass the chestnuts with a vegetable mill, thus obtaining a more rustic and dense result; if you like one instead very smooth and homogeneous cream, blend them with the help of a mixer.

Before proceeding, weigh the chestnut cream obtained. Pour 1/3 of the weight of the chestnut cream and water for 1/3 of the weight of the sugar into a saucepan. For example, if the weight of the cooked chestnut cream is 1 kg, you will need to put about 330 g of sugar and about 110 ml of water in the pot.

Turn on the heat at the lowest power and caramelize: when the water has evaporated, add the chestnut cream. Cook the chestnut jam for 30 minutes, then pour it into sterilized glass jars with the help of a ladle.
Turn the jars upside down to create the vacuum and let them cool before storing in the pantry. Store in a cool, dry place away from sources of heat and light. Once opened, keep refrigerated and use within 2-3 days.

You can give an aromatic touch to your jam by combining the seeds of the berry vanilla to the syrup of water and sugar, or by adding a small glass of rum 10 minutes from the end of cooking. You want to prepare some kind of jam chestnuts and chocolate? Add a few tablespoons of cocoa when cooked and you will not regret it.

Chestnut jam: how to use it

Chestnut jam is perfect for one Breakfast or one snack genuine, simply spread on one slice of toast. This cream is also perfect for filling cakes, cookies, puff pastry rolls, Pancake or to prepare delicious tarts. And why not combine it with cheeses? The sweet taste of the jam will perfectly match the more seasoned ones!

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Autumn dessert: apple clafoutis – Italian Cuisine

A little pudding, a little fruit flan, the clafoutis is the dessert with a guaranteed result. And it's so quick and easy that you can even prepare it at the last minute

The clafoutis it's a French egg and fruit dessert that looks like a pudding, but it's not.
It should be served warm and is a real treat for the palate on autumn evenings.
Preparing it is very simple and you can use it the fruit of your choice, as long as it is in season.
During this time we suggest you try it with apples and raisins, scented with cinnamon.

The apple clafoutis recipe

Here's how to prepare this dessert.

Ingredients

450 g of golden apples
100 g of sugar
50 g of flour 00
250 ml of whole milk
80 g of raisins
2 eggs
10 g of butter
cinnamon

Method

First, let the raisins soften in water at room temperature and brown the apples in a pan with the knob of butter and a tablespoon of cinnamon. They simply have to caramelize a little, but always maintaining the consistency.

Separately, beat the eggs with the sugar and then add the milk and sifted flour.
Simply use a hand whisk.
You can flavor with grated lemon zest or vanilla extract.
Once the mixture is ready, grease a 24 cm diameter baking dish and pour the apples inside first, distributing them well, then the mixture with the eggs and finally the well-squeezed raisins.
Bake in a preheated static oven at 180 ° for about 35-40 minutes and serve the warm clafoutis with a scoop of ice cream or a sprig of semi-whipped cream.

Clafoutis in a pan

There is a faster version of this recipe which includes the cooking in a pan.
In practice it is one Fried eggs with apples, but the addition of flour makes the result slightly drier and more compact.
Just proceed as in the previous recipe and then mix the egg mixture with the apples and raisins and cook everything in a lightly buttered non-stick pan.
Maintain medium-low heat and proceed as for a classic omelette.
After about 5 minutes of cooking the base, help yourself with a plate or a lid e overturned the clafoutis to cook the other side.

Autumn alternatives

You can also prepare a delicious autumn clafoutis with other varieties of apple, such as rennet which goes great in desserts, or pears. Also great with grapes, as long as you find it in season and with persimmon in the persimmon apple vanilla version.
And you can also think of one salty version, maybe with pumpkin and zola!

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