Tag: Pumpkin

Recipe Nasturtium and shamrock salad with hazelnuts and pumpkin seeds – Italian Cuisine

Recipe Nasturtium and shamrock salad with hazelnuts and pumpkin seeds


  • 60 g toasted hazelnuts
  • 60 pumpkin seeds
  • 60 g lemon juice
  • 30 g balsamic vinegar
  • 6 g acacia honey
  • 6 strawberries cut into wedges
  • 2 bunches of rocket
  • 1 bunch of red shamrock
  • 1 bunch of green shamrock
  • 1 pack of nasturtium leaves
  • primroses
  • marigold
  • carnation
  • salt
  • extra virgin olive oil

To prepare nasturtium and shamrock salad with hazelnuts and pumpkin seeds, gently toast the pumpkin seeds in a pan without fat, then add the balsamic vinegar and honey and mix for a couple of minutes, until the vinegar
does not caramelize.
Chop coarsely hazelnuts.
Prepare a citronnette emulsifying lemon juice with 70 g of oil and a pinch of salt.
Peel herbs; collect shamrock, nasturtium and rocket in a salad bowl and season with the citronnette. Complete with pumpkin seeds, hazelnuts, strawberries, decorated with flowers and serve.
To know: nasturtium leaves and other edible flowers can be purchased online; alternatively, you can try ordering them from your greengrocer.

Recipe Pumpkin and cannellini bean pie, fondue and pears – Italian Cuisine

Recipe Pumpkin and cannellini bean pie, fondue and pears


  • 400 g cooked pumpkin
  • 300 g cannellini beans already cooked
  • 300 g fresh Piave type cheese
  • 100 g Grana Padano Dop
  • 100 g fresh cream
  • 30 g breadcrumbs
  • 4 eggs
  • 2 pears
  • parsley
  • nutmeg
  • cinnamon powder
  • butter
  • sugar
  • salt
  • extra virgin olive oil

To prepare the pumpkin and cannellini bean pie, fondue and pears, mix the pumpkin with 25 g of parmesan, 15 g of breadcrumbs and a pinch of salt. Blend the mixture, then add 2 eggs and, if necessary, a little more breadcrumbs: you will have to get a fairly firm consistency. Complete with grated nutmeg and a pinch of cinnamon; let it rest in the freezer for 10 minutes.
whisk cannellini beans and add the rest of the parmesan, 2 eggs, a bunch of chopped parsley, 2 tablespoons of oil, a pinch of salt. Let the mixture rest in the freezer for 10 minutes.
Grease a plum cake mold and line it with parchment paper. Distribute the pumpkin mixture, then beat the mold on the table so that it is well distributed.
Roll out the mixture of cannellini beans over the pumpkin mixture, then cover with a sheet of parchment paper. Bake in a bain-marie at 180 ° C for about 40 minutes.
Prepare the fondue: coarsely grate the Piave. Heat the cream in a pan and, when it reaches the boil, turn off and add the cheese; stir until a smooth and homogeneous cream is obtained.
Cut pears in small wedges. Deprive them of seeds and cores but keep the peel. Brown them in a non-stick pan with a knob of butter and 1 tablespoon of sugar for 5-8 minutes.
Turn out and let it cool down. Serve with the fondue and some slices of caramelized pear.

Pumpkin flowers: delicious and rich in precious properties – Italian Cuisine

90897


Excellent in batter, delicious in the oven, versatile with pasta: the courgette flowers they are a real delicacy in the kitchen and are popular with young and old.
Thanks to their delicate taste, they marry in fact with many dishes and have various useful features for our health.
We deepen them with Valentina Bolli, dietician, who explains in detail why they are healthy and suggests how to prepare them to best enjoy them with an eye to lightness.

Excellent source of hydration

90897Bolli warns "Primarily they contain a very high percentage ofwater about 94% "therefore represent a good source of hydration for our body and for this reason they are very suitable for summer season, in which our body most needs water and minerals.

Good iron content

156201As for minerals, compared to other vegetables, says the dietician "they boast a significant amount of iron, or 2 mg. per 100 g of flowers, which is a very important mineral for transporting oxygen in the blood and maintaining the proper functioning of the immune system. Obviously we are talking about a comparison with other vegetables, proteins of animal origin always remain the best in terms of richness and bioavailability ".
They also have a quantity of football (39 mg vs. 21 of zucchini) better than zucchini, which is very important for healthy teeth and bones.

Benefits for skin and eyesight

139101Pumpkin flowers also contain a significant amount of vitamin A, or 252 mg per 100 grams (unlike courgettes that do not have the same characteristic).
Vitamin A protects Skin and the cell membranes, but also preserves the view (like tomato). Thanks to the content of carotenoids, has a powerful antioxidant and anti-aging action.

They are low in calories

Finally, adds Bolli "The interesting aspect is that I am low calorie (12 calories per 100 g) and which, combined for example with other vegetables, such as courgettes, carbohydrates and proteins, represent a complete dish ".

Not just in batter

In addition to the well-known batter version, which is certainly the most delicious but also the most caloric, they lend themselves well in many other preparations in the kitchen.
"With the pasta for example, accompanied by the right amount of Parmesan Cheese (50 g per person) are a perfect dish from a nutritional point of view ". Or they can be cooked in the oven, in a thousand appetizing and captivating ways. Suggest stamps “They can be stuffed for example with ricotta, which is a low-fat cheese, with the filling of the same zucchini and enriched with aromatic herbs, or even with meat.
In this case they go, combined with carbohydrates, they represent a tasty and inviting second course.

If you can't resist frying

136495If, on the other hand, you allow yourself a sin of gluttony and you prefer the fried version, it is good to follow some makeup to make them lighter.
Suggest stamps "It is important, for example, to use a oil with a good smoke point, such as that of peanuts, changing it every time and dry the courgette flowers when they are cooked to remove excess oil ".
Alternatively, one can also be used lighter batter.
“You can take inspiration for example from Tempura, the famous Japanese fry and prepare one light batter, with rice flour, also suitable for celiac and sparkling water to add ice. In this way, however, they are greedy but a little lighter. "

Elisa Nata
June 2018
updated August 2019

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