Tag: Pumpkin

Cappellacci with pumpkin – Sale & Pepe – Italian Cuisine

Cappellacci with pumpkin - Sale & Pepe

1) Prepare the pasta. Work the flour with the eggs lightly beaten until a smooth and firm dough is obtained; wrap it in plastic wrap and let it rest for at least 30 minutes.

2) Prepare the filling. Cut the pumpkin into wedges, without peeling it, cook in the oven at 180 ° for about 40 minutes and let it cool. Transfer the pulp in a bowl and mash it with a fork; mix it with the parmesan, 1 tablespoon of breadcrumbs, nutmeg, salt, pepper and let it rest for 3 hours.

3) Roll out the pasta, share it in squares of about 4-5 cm per side. Put a large hazelnut filling in the center of each one, close in a triangle, then turn it around a finger and close it well by pinching the tails between thumb and forefinger.

4) For the dressing cut in julienne the green of the leek; floured And fry thin slices, then drain and set aside. Chop the white of the leek, fry it in a pan with 2 tablespoons of oil, add the wine, pour the broth and cook for 10 minutes; salty, unite the cream and bring back to the boil for 2 minutes.Cut Julienne the ham and brown it in a pan without seasoning. Cook the cappellacci in boiling salted water, drain and sauté them in a pan with the leek dressing. Therefore sprinkle with the grated cheese, top with the crispy, peppered leek and ham and serve.


Posted on 12/20/2021


Pumpkin soup with Grana Padano DOP reserve over 20 months – Italian Cuisine

Pumpkin soup with Grana Padano DOP reserve over 20 months

1) Cleanse the pumpkin and cut it into chunks, peeled the shallot and chop finely. Reheat 4 tablespoons of oil in a saucepan, add the shallot and pumpkin, leave them to flavor for a minute, pour the boiling milk and add the Grana Padano Dop crust.

2) Carry on cooking on low heat with the saucepan partially covered for 15 minutes, raised from fire, deleted the crust, add 80 g of grated Grana Padano Dop and blend the soup.

3) Cut thinly sliced ​​bread e toast them under the oven grill until golden. Divide the soup in 4 serving dishes alternating it with slices of bread, sprinkle with the Grana Padano Dop left in flakes and brown under the oven grill until the cheese begins to brown. Complete with ground pepper.


Posted on 12/14/2021


Recipe Roasted pumpkin and cauliflower, cream of crescenza and truffle – Italian Cuisine

  • 800 g Delica pumpkin
  • 250 g crescenza
  • 30 g milk
  • 1 small cauliflower
  • 1 black truffle
  • Origan
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the pumpkin and roasted cauliflower, cream of crescenza and truffle, hollow out the pumpkin, removing the seeds, peel it and cut it into large triangles. Transfer the pumpkin triangles to a baking dish, season with oil, salt and oregano and bake at 200 ° C for about 20 minutes.
Cleanse the cauliflower and blanch it whole for 5 minutes. Cut it into four equal parts, distribute it on a baking dish, season with oil, pepper and oregano. Bake at 200 ° C for about 15 minutes.
Mix the milk with the crescenza with an immersion blender, adjusting salt.
Season pumpkin and cauliflower with this cream and complete with black truffle strips.
To recover: stew the pumpkin scraps with a drizzle of oil and a pinch of salt for 20 minutes in a covered pot; mash them with a fork and season with a drizzle of oil (you will get about 200 g of puree). Mix the puree with 100 g of quark cheese, salt and pepper, obtaining a cream. Then recover the cauliflower leaves, weigh 200 g, chop them and blanch them in salted water for about 3 minutes, then cool them in water and chop them with a knife; add 1 tablespoon of sesame cream and 1 tablespoon of chopped parsley, a drizzle of oil, salt, pepper and the juice of 1/2 lemon, then blend everything. Serve with croutons.

Recipe: Sauro Ricci, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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