Tag: Pumpkin

Recipe Saracen lasagna with cabbage and cinnamon pumpkin cream – Italian Cuisine

Ingrediants

1 L soy milk
350 g pumpkin
300 g cabbage
200 g cauliflower
180 g buckwheat flour
25 g potato starch
50 g corn starch
12 boiled chestnuts
a shallot
Rosemary
nutmeg

Duration: 2 h

Level: Medium

Doses: 4 people

For the recipe for Saracen lasagna with cabbage and pumpkin cream with cinnamon, peel the pumpkin and cut it into cubes. Clean the shallot, brown it in a saucepan with a drizzle of oil for a couple of minutes, add the diced pumpkin (keeping aside about 50g), a pinch of salt, cover with water and cook for 25-30 minutes.

Cut the cauliflower into small florets and boil them in salted water for 5-6 minutes. Browse the cabbage and remove the central rib from each leaf; cut the leaves into strips and brown them in a pan with a drizzle of oil and a pinch of salt for a couple of minutes. Pour 200g of soy milk into a bowl and dissolve the corn starch.

Bring the rest of the milk to a boil in a saucepan with a pinch of nutmeg, pepper and salt; when it reaches a boil, add the milk with the starch and mix well with a whisk until you get the consistency of the béchamel: it will take 3-4 minutes. Blend the pumpkin with a little cooking water and a pinch of cinnamon to obtain a smooth cream. Mix the buckwheat flour with the potato starch and 125g of hot water into a loaf. Roll it out immediately, one piece at a time, in order to obtain 3 mm thick sheets; cut them into lasagna, blanch them in salted water for 2-3 minutes, drain and season with a drizzle of oil.

Mix the béchamel with the cabbage, 8 chopped chestnuts and the cauliflower, pour some on the bottom of a pan (about 20x20cm), continue with a layer of pasta and repeat in this way until all the ingredients are used up, finishing with a little bechamel. Bake at 180 ° C for 35-40 minutes.

Roast the diced pumpkin kept aside with a little rosemary in a pan; when they are golden, remove them and brown the other chestnuts in the same pan. Remove the lasagna from the oven, cut into slices and serve with the cinnamon pumpkin cream and the diced pumpkin and roasted chestnuts.

10 recipes for those who think they hate pumpkin – Italian Cuisine

The ingredients to match the pumpkin and the preparations to appreciate it as we had never done before. We bet that between a pie, a chips and an ice cream we will find ourselves in love with its pulp?

You don't like fried pumpkin, in the dough of the gnocchi or even in the soup. And then you've decided it's not for you. But are you sure you really know it? L'arrival of autumn it is the ideal time to deepen the topic and take some time to make some unpublished attempts and, perhaps, change your mind.
Before discovering which recipes are ready to make us taste it like we had never done before and letting ourselves be tempted by 10 greedy dishes, let's take a closer look.

The ingredients with which it goes well

Let's start with a great classic: the nutmeg. A combination that we can use in sweet and savory recipes and ideal for giving a spicy and intense note that contrasts pleasantly with the sweetness of the pulp. And it is precisely to mitigate the dessert and play with contrasts that we can also focus on cheeses. Blue and seasoned, but also fresh and light like the creamy ones made with goat's milk. To give it an exotic touch, however, a tip of is not bad cinnamon in savory recipes and a generous dose in sweets and jams. To prepare the soups we rely on the help of ingredients characterized by a floury consistency and a delicate flavor such as potatoes and the chestnuts. If you want a contrast, for savory recipes the is ideal bacon while the citrus fruits they will give an extra twist to cakes and biscuits.

10 recipes to change your mind

Zeppole with cocoa, culatello and pumpkin mustard: three strong flavors blend in a crunchy, spicy and savory taste. The thrust of the mustard will present you with the most aggressive soul of an ingredient that you have underestimated.

Shrimp and pumpkin chips with almonds: a sort of elegant and light fish & chips to be tasted with your eyes closed to fully savor the contrasts between the softness of the prawns and the crunchiness of the chips.

Pumpkin and cheese truffles with chopped hazelnuts: these savory pralines are soft on the inside and crunchy on the outside. The appetizer is perfect for falling in love in small bites.

Pasta and beans, pumpkin, lobster and sage: inspired by a simple preparation, this dish is perfect for understanding its potential in fish first courses. Virtually perfect.

Scallops in pumpkin and bean soup: we continue on the same wave with a recipe that may already make you think about Christmas. Or the romantic dinner that you have been putting off for a while.

Pumpkin, chocolate and salt tart: if you love non-sweet desserts, this cake could surprise one of your favorites. Seeing is believing.

Pumpkin and ginger ice cream: here the dessert is more traditional, but the ginger takes care of revealing the exotic soul of the ingredient we are studying. Have you ever thought about an autumn ice cream?

Pumpkin and apple donut: speaking of combinations, pumpkin and apple get along very well and this dessert will explain it to you well.

Chocolate bread and pumpkin jam: this bread would feel lost without its jam. A moving harmony.

Pie with pumpkin and mushrooms: a full-blown portrait of autumn to get to know the more intimate side of the pumpkin ready to give its best consistency to the treasures of the forest.

Our recipes

Pumpkin stew – 's pumpkin stew recipe – Italian Cuisine

First, cut the pumpkin into cubes.

Also cut the meat into chunks (trying to get similar dimensions to each other, for a more uniform cooking) and pass them well in the flour.

Brown the meat in a saucepan (preferably non-stick) with a mix of butter and oil, turning it to brown evenly.
Add sage and rosemary and blend with Marsala, then add 250 ml of broth and cook for about 30 minutes.

Add garlic and pumpkin, add the remaining broth and cook for another 20-30 minutes.

The pumpkin stew is ready: you just have to remove the garlic and serve.