Tag: Pumpkin

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.

Vegetarian cutlets: pumpkin … or whatever you want! – Italian Cuisine

You don't want to eat meat, but love breaded and fried cutlets? Make them vegetarian! Here are some ideas starting with the pumpkin

The cutlets breaded are one of the joys of life: already you say fried enough to open the heart and stomach. But if we are vegetarians or we are looking for an alternative to meat for once, how can we not give up this delicious dish?
We make cutlets based on vegetables! There are many vegetables that lend themselves to this version: first of all, the pumpkin, which during the cold season becomes the queen of the basket.
Pumpkin cutlets are really easy and quick to prepare: below we provide you the recipe, while in the gallery we give you some other ideas to make vegetarian cutlets with other vegetables.

Pumpkin vegetarian cutlets

Ingredients

To prepare the pumpkin cutlets, you will need: 500 grams of pumpkin, 2 eggs, 100 grams of flour 00, 50 grams of breadcrumbs, 1 teaspoon of sweet paprika, salt and sunflower oil to taste.

Method

Start by cleaning the pumpkin well: peel it and empty it of seeds and filaments. Then cut it into slices of about 1 cm. Now beat the eggs in a bowl, then in two other bowls arrange the flour and breadcrumbs, with the salt and paprika together. Take the pumpkin slices one by one and pass them first in the flour, then in the beaten eggs, finally in the breadcrumbs.
Meanwhile, heat abundant oil in a pan and when it is boiling, dip the cutlets, frying them well on both sides. Drain them from the oil and dry them with absorbent paper.

You can also cook the cutlets in the oven, on a sheet of absorbent paper and season them with a little oil, at 180 ° for 25 minutes in ventilated mode.

Browse the tutorial for more ideas for making vegetarian cutlets

A special appetizer? Pumpkin pudding is the answer! – Italian Cuisine

Have you cooked pumpkin in all ways and in all dishes, but haven't tried this pudding recipe yet? Fix it now!

We offer you a new idea to bring the pumpkin, one of the best and most versatile vegetables of this period of the year. After lasagna, i tortelli is hummus, do not miss the recipe of pumpkin pudding, a delicious light and very inviting appetizer, thanks also to an accompanying sauce with cumin that will give an intriguing touch to this dish and will make you love it forever!

All the properties of pumpkin

With only 18 calories per 100 grams of fresh food, pumpkin is rich in fatty acids Omega 3, of vitamins and of beta-carotene, an antioxidant present in good quantities, from which vitamin A is synthesized. This substance also has power anti-inflammatory and protects the cardiocirculatory system. The pumpkin then has a large amount of potassium, useful for muscle well-being. The large amount of water then makes it a natural diuretic and laxative.

The recipe for pumpkin pudding

So let's see how to use this vegetable in an unusual recipe. To prepare the pumpkin pudding you will need:

Ingredients

400 g Mantuan pumpkin pulp, 200 g diced quince, 1/2 onion, 15 g gelatin sheets, 20 g desalted capers, cumin, extra virgin olive oil, salt, pepper.

Method

In a non-stick pan, brown the thinly sliced onion in a little oil. When it is golden, add the chopped pumpkin pulp and apples. Stir and cook for about 30 minutes, until they become a soft puree. Off the heat, add a pinch of cumin. Soak the gelatine sheets and when they are soaked, squeeze them and add them to the pumpkin pulp. Mix and blend to obtain a homogeneous cream. Grease a pudding mold, pour the pumpkin pulp and put in the fridge to cool for three hours. In a bowl, blend the capers with a drizzle of oil, a pinch of salt, pepper and a tablespoon of cumin. Once it is well emulsified, leave it aside and then put a teaspoon next to the slices of pudding you will serve.

An alternative to cumin sauce

If you don't like the taste of cumin, you can accompany your pumpkin pudding with one robiola sauce. This cheese it has a delicate taste that tastes of milk and a thick and creamy texture. You can prepare one bechamel to which you will add a little of this cheese with a soft and fragrant rind. Serve the sauce next to your pudding for an even richer appetizer.

In the tutorial some suggestions for a perfect dish

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