Tag: Pumpkin

Pumpkin savory pie: the Vegatarian recipe – Italian Cuisine

Bio
Whole wheat
Light
Gluten free
Lactose-free
Without Eggs
Vegan
Vegetarian

Potatoes and pumpkin combine to create a savory cake with a special and inviting taste

Ingredients for 6 people

There pumpkin and the potatoes the vegetables are the protagonists of this Salt & Pepper recipe: the vegetarian pumpkin savory pie. A salty cake easy to prepare and since the vegetables are fat-free, it is also very digestible as well as being tremendously appetizing! It is a perfect recipe for a dinner with vegetarian friends or an alternative recipe for a second course without meat or fish; excellent also to be enjoyed as a vegetable and light cheese appetizer. There vegetarian savory pumpkin pie from Sale & Pepe is made with a crumbly base of puff pastry ready, stuffed in layers with a tasty pumpkin cream and potatoes and slices of first salt cheese; it is perfumed with nutmeg and pepper and completed on the surface with sunflower seeds that give a crisp and aromatic note to the preparation. The result is a tasty mix of textures and flavors that will amaze you and you can't help but fall in love with it vegetarian pumpkin savory pie! What are you waiting for! Wear the apron and immediately prepare this goodness of Salt and pepper!

Preparation of tvegetarian pumpkin salted orta

1) Monda la pumpkin, eliminates the seeds and internal filaments and cut it into quite small cubes. Peel the potatoes and cut into cubes the same size as those of pumpkin. do cook both dadolate a vapor for about 15 minutes.

2) Slice the onion and simmer in a pan over low heat with theextra virgin olive oil; add the pumpkin and potatoes, salt and leave to flavor for 1-2 minutes, stirring occasionally with a wooden spoon. Remove from heat and leave to cool.

3) Transfer everything into the glass of the mixer, join theegg and the grated Parmesan, smells like grated nutmegseason with a pinch of salt and a generous amount of pepper and mix everything.

4) Lining one round cake pan with parchment paper, arrange the roll of puff pastry already spread by 250 g and fold the edges inside to reinforce them. Spread half of the smoothie mixture, cover with the slices of first salt, pour the remaining and complete mixture with the sunflower seeds. fires to 190 ° C for 25 minutes, lever, bring to the table and serve yours vegetarian pumpkin savory pie hot or cold.

Pumpkin flowers: how to clean and cook them – Italian Cuisine

They are prepared fried, stuffed or as an ingredient for delicate first courses: they are pumpkin flowers, delicious and colorful, they add an extra touch to each dish

Good, delicate and very choreographic: they are pumpkin flowers the most known and appreciated edible flowers. They grow both on the courgettes and on the pumpkins, they have elongated petals of an orange-yellow color and on the inside large pistils. In the kitchen they are used fried in batter, stuffed or as a filling for delicious savory pies. They are also excellent for preparing delicate first courses. Pumpkin flowers are typically spring-like and are found on the market attached to courgettes or collected in bunches.

Pumpkin flowers: how to choose them

To be sure of their freshness choose firm, turgid flowers, with a bright color and consistent and semi-open petals. Then check that they do not have dark spots and that they are well attached to the peduncle.

Stuffed, fried or in dough

Pumpkin flowers are often served as appetizer, stuffed with mozzarella and an anchovy fillet. They can be garnished with endless preparations: to stuff them, open the petals well, gently, to prevent them from breaking, and fill them with a cream that must be firm and dry. The filling can be meat, vegetables, fish or cheese.

For an inviting and tasty aperitif, you can fry them after having passed them in a batter made with flour and water, or ice water, rice flour and eggs, for a lighter version. Mix the flour and water well, without lumps forming and then dip the flowers one by one in the batter. Immediately afterwards put them in a pot where you have warmed some peanut oil up to 175 °: fry them for a few minutes, turn them gently and then drain them, laying them on a sheet of absorbent paper to lose the excess oil. Serve hot.

You can prepare great omelettes, adding the whole or cut zucchini flowers to the fried onion, or add the ricotta flowers, eggs and parmesan to fill savory pies. For a delicate first course, add the zucchini flowers to the sauté of a risotto, or prepare a sauce with prawns, zucchini flowers and saffron for a delicious and fresh pasta.

Here are some more ideas the recipes of our archive

Ricetta with mortadella and pumpkin soup – Italian Cuisine

Ingredients

900 g pumpkin
300 g mortadella
300 g flour
60 g Grana Padano Dop grated
15 g dry macaroons
2 pcs eggs
rosemary
salt
pepper
butter
vegetable broth
extra virgin olive oil

Duration: 1 h 30 min

Level: Middle

Dose: 4-6

For the recipe of mortadella and velvety pumpkin candies, peel the pumpkin, removing the seeds and leaving the peel. Cut it into slices, grease it with a little oil and add salt. Bake at 180 ° C for 50 minutes. Remove the peel of the pumpkin and blend the pulp with 2 ladles of aldo broth, a few rosemary leaves, 2 tablespoons of oil, a pinch of salt and freshly ground pepper.
For the candies: Blend the mortadella with an ovo, the grated parmesan and the amaretti, obtaining the filling of the candies. Mix the flour with an egg, 10 g of oil and 75 g of water, working the ingredients until you have a smooth and soft mixture. Flour the work surface and roll out the dough into a sheet 1 mm thick. Cut out discs (diam. 6 cm). Prepare the candies by placing a small piece of filling in the center of each dough; fold the half-moon discs. Crush the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filling with your thumb to give the shape of the candy.
Cook them in plenty of boiling salted water for a couple of minutes, drain them with a slotted spoon and season them in a large pan with a knob of butter for a minute. Spread the pumpkin soup on the plates, spread the candies on top, garnish with rosemary tufts and immediately bring to the table.