Tag: Pumpkin

Pumpkin Spatzle – 's Pumpkin Spatzle Recipe – Italian Cuisine

»Pumpkin Spatzle - Misya's Pumpkin Spatzle Recipe

First of all, clean the pumpkin, wash it, cut it into slices, remove the skin and cook it in the oven for about 25 minutes (it must be very soft) in a preheated convection oven at 180 ° C.

Mash the pumpkin well with a fork (you can also whisk it) and add eggs, a pinch of salt, nutmeg, milk and finally the flour: you will need to obtain a homogeneous but slightly sticky mixture, workable with a whisk.

Also prepare the other ingredients: cut the bacon into strips and coarsely chop the hazelnuts.

Boil lightly salted water in a large pot: when it boils, place the grater for the spatzle over it and start creating them, dropping them into the water; if you do not have the appropriate grater, you can do as I do and use a potato masher.
When the spatzle rise to the surface, you can drain them with a slotted spoon.

Meanwhile, melt the fat from the bacon in a large non-stick pan, then add the hazelnuts and toast them while browning the bacon.
When the spatzle are ready, as you drain them, add them directly to the sauce.

The pumpkin spatzle are ready, serve them with a sprinkling of fresh pepper.

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Mantuan pumpkin pie, macaroons and Parmesan cheese – Italian Cuisine

Mantuan pumpkin pie, macaroons and Parmesan cheese

1) In a planetary mixer with the leaf sandblasted butter with flour. Add the rest of the ingredients, you do to work the machine until a compact paste is obtained. F.to you rest and cool in the refrigerator.

2) Roll out the pastry and line a baking sheet, pierce it lightly with the tips of a fork e cook in the oven for about 20 minutes at 180 °.

3) Wash the pumpkin, split it into pieces with the help of a knife and remove the seeds.Cover it up with aluminum foil and cook for about 40 minutes at 180 degrees in a convection oven.

4) As soon as it is ready with the help of a spoon deleted the pulp from the peel and pass it through a sieve. United with pumpkin, Parmigiano Reggiano, crumbled amaretti, eggs and finally the fresh cream and mix. Fix salt and pepper and fresh thyme. Move the mixture into the pan and bake in the oven for 30 minutes at 180 °. Serve lukewarm.

Posted on 07/01/2022


Tagliolini with pumpkin and radicchio, amaretti and coffee crumble – Italian Cuisine

Tagliolini with pumpkin and radicchio, amaretti and coffee crumble

1) Peel the pumpkin, remove the seeds and cut the pulp into small pieces. Cook it steamed for about 15 minutes or until tender if pricked with a fork, blend it and season it with salt and pepper.

2) Cleanse the radicchio, cut it julienne, wash it, dry it and toss in a pan with 4 tablespoons of oil. As soon as it fades, wet it with the vinegar, season with salt and pepper and continue cooking for a couple of minutes. Take it off from fire.

3) Boil tagliolini in abundant salted water; while they are cooking dilute the pumpkin pulp with the cooking water until it becomes fluid. Drain the pasta and toss with the pumpkin pulp and radicchio. Serve it, garnish each portion with the walnut kernels and the crumbled amaretti biscuits and sprinkle the plates with the coffee powder passed through a fine mesh strainer.


Posted on 12/30/2021


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