Tag: Cream

Pumpkin cream, many original recipes – Italian Cuisine

To enhance its unmistakable flavor, many ingredients can be added, such as cheese, bacon, vegetables, but also clams and prawns. And it is important to match the right wine

Sweet, orange and rich in nutrients: from beta-carotene, useful for training vitamin A, to numerous minerals is antioxidants. There pumpkin she is certainly the great protagonist in the kitchen of this season. You can use it in several ways, but it is there pumpkin cream to certainly represent one of the most popular dishes based on this vegetable, especially when temperatures become very low. But what can you add to give a touch of fantasy more to this delicacy? What are the ingredients suitable? And which ones pairings best? Here are some answers.

The choice of cheese

Making pumpkin cream is a breeze. Just cut her chopped pulp, put them in a saucepan with a little onion previously fry, adjust of salt is pepper, cook for 20 minutes and finally pass everything in a mixer. of toast of bread, maybe toasted in a pan with a little butter, and a generous sprinkling of parmesan cheese will be enough to guarantee an extra touch of flavor to this dish. But there are also others solutions. In addition to the classic grated Parmesan cheese, the can also be used to contrast the unmistakable sweetness of the pumpkin gorgonzola and the Taleggio cheese. Just a spoonful in the center of the dish is ready and steaming. If, on the other hand, you prefer to keep the sweetness of the pumpkin unchanged, it is better to opt for a more delicate cheese such as goat.

Orange, artichokes or bacon?

To give a real twist with pumpkin cream, the absolutely tasty combinations with bacon, speck or smoked salmon, without forgetting the sausage and the rosemary. But the pumpkin cream also goes well with potatoes, the vegetables (chicory is chicory above all), the lentils, i chickpeas, i beans and i artichokes. The most sought after and most difficult to imagine is the matching with the almonds: self toasted and then chopped slightly, they can amaze diners in an original and very tasty combination. The same color as the pumpkin, but with a decidedly different flavor, even theOrange it is a very useful ingredient to give a touch of fantasy and of perfume in addition to the cream obtained by whipping the king of autumn vegetables. It is sufficient to cut one or two (based on the portions of velvety to be prepared) to the julienne, boil the orange slices in water for half a minute and finally add them in the mixer together with all the other ingredients necessary for the preparation of the pumpkin cream.

Pumpkin cream sea and mountains

By creating a delicious and inviting harmony between sea and land, you can try the pumpkin cream with the clams, i shrimp and even with scallops: that's enough affumicarle wrapped in bacon in a pan with del melted butter and over high heat, and then place the rolls on the cream before serving.

The importance of the right wine

In addition to the list of ingredients to add to the preparation, when it comes to pumpkin cream and of pairings one must not forget the wine. Being an extremely sweet vegetable, it is necessary to choose wines capable of contrasting this characteristic, while at the same time managing to enhance it: the recommended types are therefore the Chardonnay, the Lambrusco and the Riesling, a German white grape also produced in South Tyrol.

Recipe Cappellacci of prawns and pecorino in potato cream – Italian Cuisine

Ingredients

220 g 00 flour
200 g ricotta
100 g grated pecorino cheese
80 g wholemeal flour
3 g turmeric
12 pcs red prawn tails
4 pcs yolks
2 pcs eggs
dry white wine
salmon roe

Ingredients For the cream

300 g diced potatoes
10 g chopped shallots
4 pcs black cabbage leaves
1 pc clove of garlic
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe for prawn and pecorino cappellacci in potato cream, mix the flours with the yolks, eggs, turmeric and a splash of white wine. Make a dough, wrap it in baking paper and put it to rest in the fridge for 30 minutes.
Prepare the filling by mixing the ricotta with the pecorino cheese, salt, pepper and the tails of 4 prawns cut into very small pieces. Roll out the dough into thin sheets, divide it into squares of 6-7 cm on each side and distribute a nut of filling on each one; moisten the edges of the squares, fold them in a triangle along the diagonal and match the ends by closing the caps.
FOR THE CREAM: Place the black cabbage leaves, without rib, on a plate lined with parchment paper and let them dry in the oven at 70 ° C for 40 minutes. Remove from the oven and blend them until you get a powder. Boil the diced potatoes for 12-15 minutes. Brown the shallot and 1/2 clove of garlic in 3 tablespoons of oil for 2-3 minutes.
Drain the potatoes and blend them with the garlic and shallot flavored oil, a pinch of black cabbage powder, salt and pepper. Sear the other prawns in a pan with a drizzle of oil and keep them warm. Boil the ravioli in abundant salted boiling water, drain and season with a drizzle of oil. Spread them on the plates, on the potato cream, and complete with the black cabbage powder, the seared prawns and 1 teaspoon of salmon eggs.