Tag: original

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.

Panettonamisù, the original recipe of tiramisu with panettone – Italian Cuisine

In one fell swoop two pastry giants come together to make you experience the most special Christmas ever. We are talking about panettone and tiramisu. So what panettonamisù it is!

At christmas you can
do what you can never do
add the mascarpone cream with the panettone
It's Christmas and more can be done at Christmas
for you the panettonamisù

Well yes, it is not long before Christmas and the reasons to try this nice dessert are many: try yourself and those who did not see the end of the Christmas tunnel that even this year you will not waste even a crumb of quintals of panettone you will receive; to convince those who say that the panettone doesn't really go down that the reason is that he has never tasted panettonamisù; and then of fundamental importance to reawaken the diners tried by the early lunch break, with the great charge of the panettonamisù. The timeless strength of mascarpone cream and the invigorating power of coffee combined with the festive spirit of panettone, for a top Christmas, in every sense. Let's see how to prepare it together.

Panettonamisù recipe

Ingredients

500 g mascarpone, 100 g of sugar, 5 eggs, 1 panettone (750 g), coffee, cocoa.

Method

separate egg yolks and egg whites, being careful to leave the egg whites spotless. beat the yolks with 50 g of sugar until they are white and frothy. Add the mascarpone a little at a time continuing to mix with the electric whisk. When you have incorporated all the mascarpone and obtained a smooth and homogeneous mixture passed to the egg whites. Wash well the whips without leaving residues, then whisk the egg whites with the remaining 50 g of sugar until stiff. Incorporate as the egg whites are added to the mascarpone cream and eggs with the help of a spatula. Prepare the coffee (about 300 g) and pour it into a flat and large bowl, do not sweeten the coffee, cream and panettone are already quite sweet. Once the cream is ready, move on to panettone cut, like a sponge cake, use a serrated knife and cut a finger high in layers. place on the base part and on the shell, which are soaked less easily and, if desired, can be useful for the final decoration. Bring of a large pan, if it is better round so it will be the same shape as the panettone and you will not have to make bizarre collages to fill the holes. Therefore cover the bottom of the pan with a first layer of cream, wet both sides of the panettone disc with the coffee, dipping it easily (if you want a cleaner result you can brush the surfaces), place it over the cream layer e cover it with the same and even more generous cream. continue thus creating three, four layers at the most e sprinkle the last level with bitter cocoa. Cut in cubes, part of the base or of the cap and let them toast in a pan enough to make them crispy and more colorful, let them cool and then place them on the surface of the panettonamisù. tuck in the refrigerator for a couple of hours, if you can resist the temptation even for a whole night, so the panettone can soften and join perfectly with cream and coffee in a sweet embrace.

Merry Christmas to all and good panettonamisù!

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Panettonamisù, the original recipe of tiramisu with panettone – Italian Cuisine

In one fell swoop two pastry giants come together to make you experience the most special Christmas ever. We are talking about panettone and tiramisu. So what panettonamisù it is!

At christmas you can
do what you can never do
add the mascarpone cream with the panettone
It's Christmas and more can be done at Christmas
for you the panettonamisù