Tag: Pumpkin

Recipe Pasta and pumpkin with gorgonzola cream – Italian Cuisine

Ingredients

300 g pipe rigate type pasta
200 g pumpkin pulp
100 g sweet gorgonzola (spicy for a stronger contrast with the sweetness of the pumpkin)
100 g Greek yogurt
a tangerine
a lettuce
milk
extra virgin olive oil
butter
salt

Duration: 15 min

Level: Easy

Doses: 4 people

For the recipe of pasta and pumpkin with gorgonzola cream, reduce the pumpkin into chunks. Brown them in a pan with a knob of butter and a pinch of salt for 8-10 minutes; add the heart of the lettuce cut into 4 wedges and roast it for a minute. Reduce the mandarin juice in a pan with a little butter.
Blend 100 g of gorgonzola with 100 g of Greek yogurt. Quickly melt it in a pan with a drop of milk to obtain a cream (set aside a little to decorate). Boil the pasta, drain it and toss it, mixing it with the sauce; complete it with the pumpkin and lettuce and distribute it on plates. If you wish, you can fry a few lettuce leaves in a pan very briefly with a drizzle of extra virgin olive oil, leaving it crisp and "alive", and arrange it on plates, creating small bowls. Complete the pasta sauce with the remaining gorgonzola cream and a few drops of mandarin sauce.

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Pumpkin tortelli, the Lombard recipe for Christmas Eve – Italian Cuisine

On 24 December, while waiting for the big party, traditionally we eat lean, we prepare pumpkin ravioli, the ancient recipe of Lombard peasant cuisine for Christmas Eve dinner

Ingredients

1 Kg pumpkin
400 g flour
200 g mustard
160 g Grana Padano Dop
80 g dried macaroons
6 pcs yolks
2 pcs eggs
extra virgin olive oil
butter
sage
salt
pepper

Duration: 4 h

Level: Medium

Doses: 10 people

For the pumpkin tortelli recipe, cut the pumpkin into slices, remove the seeds and arrange them well spread out in two baking trays. Season them with salt and a drizzle of oil, then bake them at 180 ° C for about 30 minutes. Take them out of the oven, let them cool, then cut out the pulp and mash it with a fork; salt, if needed, and pepper. Finely chop the mustard and add it to the pumpkin, together with the crumbled amaretti and grated parmesan. Evaluate the humidity of the dough: if it is too wet, add a few tablespoons of breadcrumbs or, better still, other crumbled amaretti. Let the mixture rest for 2 hours.
FOR THE PASTA: Mix the flour with the eggs, egg yolks and a pinch of salt. Knead the dough until it is homogeneous and smooth. Let it rest wrapped in plastic wrap for 2 hours. Roll it out into thin sheets, arrange over the filling in piles equally spaced as large as walnuts, then fold the sheet and close the ravioli, then cut them with a notched wheel, obtaining about 60 ravioli of 4 × 4 cm. Boil them in salted boiling water and drain them gently. Season with plenty of melted butter with a sprig of sage leaves and grated parmesan.

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Recipe Bottoni stuffed with braised meat on pumpkin cream – Italian Cuisine

Ingredients

700 g beef muscle
600 g flour
600 g clean Mantuan pumpkin
400 g yellow potatoes
350 g tomato puree
50 g leek
6 eggs
a carrot
an onion
a stalk of celery
laurel
Juniper berries
dark chocolate
butter
dry red wine
sage
seed oil
salt
pepper
extra virgin olive oil

Duration: 6 h

Level: For experts

Doses: 6 people

For the recipe for bottoni stuffed with braised meat on pumpkin cream, cut the meat into bite-sized pieces and brown it with 3 spoonfuls of extra virgin olive oil in a large saucepan for 3-4 minutes. Free the saucepan. Peel and coarsely chop the carrot, celery and onion and brown them in a saucepan with a knob of butter for 3-4 minutes.
Gather the meat, season everything together for 1-2 minutes; add a bay leaf and a couple of crushed juniper berries and cook over low heat for 5 minutes. Deglaze with a glass and a half of wine, stir to dissolve the cooking liquid; then pour the tomato puree and a glass of water; cook for 5 hours, adding a little water from time to time. Coarsely blend the meat with its sauce; put the mixture in a pastry bag.
For the buttons: Mix the flour with the eggs and a pinch of salt; cover the pasta and let it rest in the refrigerator for an hour. Flour the work surface and roll the dough into a 1-2 mm thick sheet. Divide it into strips of the same length 5-6 cm high; brush half of it with a little water and sprinkle some stuffing nuts over them at a distance of 5-6 cm from each other. Cover with the other sheets, making them adhere well and squeezing everything around to eliminate excess air; cut the buttons with a round pastry cutter (diameter 4 cm).
Cook the buttons in boiling salted water; drain them when they come to the surface; season them in a pan with a knob of butter, stirring for 1-2 minutes.
For the pumpkin cream: peel the potatoes and cut them into small pieces. Also cut the pumpkin into small pieces. Slice the leek into slices. Brown the leek in a pan with 40 g of butter for a couple of minutes; add the pumpkin, potatoes and warm water to cover; cook for 50 minutes. Add two ladles of water, continue cooking for another two minutes, then blend everything, adjusting with salt and pepper. Fry a handful of sage leaves in abundant seed oil. Spread the pumpkin cream on the plates, lay the buttons on top and complete with grated dark chocolate and fried sage.