Tag: Pumpkin

Ready to go out of pumpkin? – Italian Cuisine

With the many different types, all fresh in season, which are now in the shops there is really that spoiled for choice. How to get oriented?

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Pumpkin millefeuille with burrata – Italian Cuisine

Cut the pumpkin into thin slices, depriving it of peel and seeds.
Place them in a baking tray lined with parchment paper and lightly oleatele.
Cook at 200 ° C for 15 minutes and let cool.

Cut the burrata into slices, prepare the thyme and chop the hazelnuts coarsely.

Compose the millefoglie putting the first slice of pumpkin in the serving dish.
Salt lightly and cover with the burrata, rubbing it a bit with your fingertips.
Add a little oil, thyme and hazelnuts.
Cover with the second slice of pumpkin and repeat the steps until the ingredients finish.

Your pumpkin millefeuille with burrata is ready to be served.

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Recipe Sprouts and pumpkin with fruit and seeds – Italian Cuisine

Ingredients

400 g Brussels sprouts
350 g squash
25 g raisins
25 g mixed seeds
2 apples
mustard
lemon
apple vinegar
extra virgin olive oil
salt

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe for sprouts and pumpkin with fruit and seeds, wrap the sprouts, cut them in half and brown them in a pan with a drizzle of oil for 10 minutes. Wash the apples and share one
in 8 cloves, keeping the peel. Wash the pumpkin, remove the seeds, but not the rind, and cut into thin slices. Place the apple slices and the pumpkin slices in a baking sheet lined with baking paper, season with salt and oil and bake at 200 ° C for 25 minutes. Peel the other apple, cut it
cut into small pieces and blend with a pinch of salt, a tablespoon of mustard, a teaspoon of vinegar, a tablespoon of lemon juice and 40 g of oil. Toast in a pan the raisins and seeds for 2-3 minutes. Season the sprouts, pumpkin and apple with mustard sauce and complete with raisins and toasted seeds.