Tag: Pumpkin

Galette with pumpkin and fontina cheese – Italian Cuisine

»Galette with pumpkin and fontina cheese


First put all the ingredients (with water and butter very cold from the fridge) for the shortcrust pastry in a bowl and mix them quickly, then wrap the dough with cling film and let it rest in the fridge for at least 30 minutes.

Meanwhile, cut the pumpkin into thin slices and the onion into rings.

Sauté the onion in a large non-stick pan with a little oil, then add the pumpkin and let it brown, season with salt and pepper, add a little water and cook for about 15 minutes (depending on the thickness of the slices), then let them cool down.

Take the dough and roll it out into a thin sheet (about 5 mm), then transfer it to the mold lined with parchment paper and stuff it in layers: first half of the pumpkin, then the thinly sliced ​​cheese and finally the remaining pumpkin.

Fold the edges of the dough over the filling, sealing them lightly between them.
Bake for about 40 minutes in a preheated convection oven at 200 ° C.

The pumpkin and fontina galette is ready, let it cool down at least before serving.

Pumpkin Lasagna – 's Pumpkin Lasagna Recipe – Italian Cuisine

»Pumpkin Lasagna - Misya's Pumpkin Lasagna Recipe


First cut the mozzarella into cubes and let it drain in the fridge.

Cut the pumpkin into small cubes, so that they cook quickly.

Brown the garlic and chopped rosemary in a saucepan with oil, then remove the garlic, add a little broth, heat it, then add the pumpkin, brown it, finally add 1 other ladle of broth, cover with a lid and cook for 15 minutes over low heat, adding more broth only if necessary: ​​the pumpkin should be very soft.

Meanwhile, cook the sheets in lightly salted boiling water with the addition of a little oil, draining them al dente and letting them rest on a clean cloth.

Meanwhile, also prepare the béchamel: melt the butter in a saucepan, add the flour first (mix well to avoid the formation of lumps), then add the hot milk, a pinch of salt and nutmeg, and cook over low heat, stirring constantly, until it has thickened.

Start composing your lasagna: create a light layer of béchamel on the bottom of the mold, cover it with the first layer of pasta and season with béchamel, pumpkin, mozzarella and parmesan.
Switch to the second layer and proceed in the same way.

Finish with béchamel and just a few cubes of pumpkin and a little parmesan and cook for about 30 minutes at 180 ° C, in a preheated static oven.

The pumpkin lasagna is ready, let it rest for a few minutes and then serve.

Pumpkin soup with beer and juniper – Italian Cuisine

Pumpkin soup with beer and juniper


Register, play, become a Gourmet and publish your recipes on Salepepe.it








Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close