First, clean the pumpkin and potatoes and both cut into small pieces, more or less the same size.
Brown the garlic with oil and marjoram in a saucepan. Then add potatoes and pumpkin and leave to flavor for a few minutes.
Remove the garlic, add salt and pepper, add water until the vegetables are covered abundantly, close with a lid and cook for about 20 minutes. Then add the pasta and cook (adding more water if necessary), then flavor with the Parmesan.
The pumpkin and potato pasta is ready: decorate with other fresh marjoram and serve.
The perfect starter of a vegetarian dinner or a single dish to be enjoyed with the family on winter evenings
If the Christmas holidays have not completely canceled your desire to experiment in the kitchen by making you want only detox juices and centrifuges, then arm yourself with a rolling pin, flour and butter and prepare this with us pumpkin, taleggio and almond cake, which will warm up these cold January evenings.
Pumpkin, squash and more squash
It is one of the vegetables for which cold seasons are loved, with its sweet taste, its consistency and that warm color. There pumpkin it is undoubtedly a comfort food, so versatile and perfect for any dish, whether it is a velvety, a risotto or a sauce to accompany meat and cheeses. Or simply eaten in slices, cooked in the oven, enriched only with some fresh rosemary needles. It is rich in vitamins (especially A, C and B), as well as of betacarotene, an antioxidant capable of slowing down cellular aging. It has properties inflammatory, digestive and purifying of the intestine and liver, as well as acting on our body with an effect calming and relaxing, thanks to the amino acids with which it is rich, in particular tryptophan.
The shortcrust pastry
The best compound to contain this savory pie is one pasta brisee, quick and easy to make at home. It is a pasta from neutral flavor, which has French origins and which is the basis of the famous Quiche Lorraine. It is prepared in no time, can be frozen and enriched with spices, aromatic herbs or special flours, for a more characteristic flavor. If you use swallowed or rice flours, it is also perfect for those who do not tolerate this peptide compound.
The recipe for pumpkin, taleggio and almond savory pie
Ingredients for 6 people
150 g gluten-free flour, 80 g butter, 50 g ice water, 1 pinch of salt, 300 g cooked pumpkin, 150 g taleggio, 80 g sliced almonds, 70 g Parmesan cheese.
Put the flour and butter just removed from the fridge in a food processor and blend everything until flour and butter become a homogeneous mixture. At this point add the water and a pinch of salt. Put the robot back into operation until the ingredients are mixed and then remove the pasta and knead it for a minute on a floured surface. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour. In the meantime, whisk the pumpkin that you previously peeled and cook in the oven, cut the Taleggio into small pieces and mix it with the pumpkin pulp. Mix well, correct with salt and leave aside. Remove the shortcrust pastry from the fridge, spread it on a floured surface and then cover the buttered bottom with a 24 cm cake tin. Pour the pumpkin and taleggio mixture into the cake tin, level, sprinkle with the Parmesan and finish with the sliced almonds. Bake the cake at 175 degrees for 30 minutes and then, once cooked, let it rest for a few minutes before cutting it into slices.
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 offantasy 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 toastofbread, maybe toasted in a pan with a little butter, and a generous sprinkling of parmesancheese 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 creamwith theclams, i shrimp and even with scallops: that's enough affumicarlewrappedinbacon 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.