Tag: Salt

Halloween: 10 best recipes | Salt and pepper – Italian Cuisine

Halloween: 10 best recipes | Salt and pepper


sfizioso, original and … scary: the Halloween menu it must be designed and cooked to delight and amaze its guests. Which occasion is indeed better than theAll Saints Celtic, October 31, to test yourself in the kitchen? Discover the 10 best Halloween recipes of Salt and pepper and prepare with us many delicious dishes to look at but above all easy to decorate.

Try our pumpkin starters, first and second courses, pizzas and desserts with spiders, cobwebs is ghosts, the blood red drinks or a horror theme. There pumpkin in particular ad Halloween can not miss, the very symbol of the festival, in countries of Anglo-Saxon tradition is called Jack-o'-lantern and recalls the legend of the Irishman Jack and his encounter with the devil.

At the table you can serve it as the star of many sweet and savory dishes.

As in the case of fake pumpkin and scampi lantern: may seem a preparation more playful than consistent and instead it is a second dish of fish really delicious, with a presentation that will do of certain blow. A pumpkin is filled with shrimp sauce, pumpkin pulp, coconut milk and tomato puree: original and worth trying!

The fried pumpkin molds they are perfect for a Halloween party. Tasty and easy to prepare, ready in just half an hour, you can serve them as an appetizer, a second course or an appetizer. The same applies to the yellow pumpkin tartlets with onions, tasty and fragrant and excellent for the party.

The autumnal classic, the pumpkin risotto, in our recipe is embellished by gorgonzola sauce sweet: first course with a delicate flavor, it is also perfect for special evenings.

And then off to witty sweets always meant to "scare". THE muffin with chocolate spider web they have a heart of soft pumpkin and a delicious glaze of sugar: then with the chocolate in a bain-marie, put in a pastry bag, draw the spider webs on the icing.

If you are looking for something equally "terrifying", cook them almond bones, or playful almond biscuits with a white chocolate coating: they have the shape of real bones!

For a delicious and amusing snack, here are the fear milkshake: fanciful shakes in the shape of likeable spectators.

Have fun trying all the recipes!

the pumpkin, chocolate and salt tart – Italian Cuisine

the pumpkin, chocolate and salt tart


A tart to make at home to slide slowly into the sweet calm of autumn. But with that bit of panache that keeps us awake and ready for new adventures

The days get shorter, the temperatures fall, the blue of the sky fades towards a drizzly gray. Is theAutumn which advances, with its melancholy and fascinating appearance. Because the colors of the season of the fall of the leaves, all turning to brown and reddish, will certainly be less vivid than the summer ones, but give off warmth, a desire for hugs, a desire to regenerate and crouch on the sofa watching TV, listening to good music, reading a book. And maybe eating something sweet, a comfort food that we can prepare at home with the specialties of the new season.

Pumpkin, chocolate and salt tart

There pumpkin it is certainly among the vegetables that most represent autumn. For this reason we have chosen it for our dessert. And then here is the pumpkin tart, chocolate and salt, perfect for welcoming the new season because it is full of energy and able to give strong emotions with every bite. A rib rich in contrasts like autumn, capable of dispensing still summer flashes alternating with thunder blows and the coolness of the rain. And so is the chromatic and sensorial contrast between dark chocolate and pumpkin: a downhill path that from the blue of the sea always alive in our memories guides us now through the orange of the leaves that embrace us on a walk in the woods, while the darkness of the night is always longer and more intense, like dark chocolate. The air we breathe is soft, with that hint of sparkling that is given by the presence of salt in the tart, a surprise ingredient that shakes us from torpor, gives us the charge, makes us feel ready to face a new adventure. Whatever it is.

Ernst Knam's recipe

Ingredients for 8 people

Time: 4 hours and 20 minutes
Difficulty: medium level

For the pastry with cocoa
200 g flour 00, 125 g soft butter plus a little, 125 g sugar, 40 g powdered cocoa powder, 5 g baking powder, an egg, vanilla pod, salt

For the chocolate cream
150 g custard, 90 g chopped dark chocolate, 60 g fresh cream

For the pumpkin cream
110 g oven-baked pumpkin pulp, 100 g persipan (marzipan of bitter almonds or armelline), 25 g amaretto liqueur

To complete
peeled pistachios, Maldon salt

Method

Cocoa shortcrust pastry
Work the chopped butter well with the sugar by hand, then add the egg, a pinch of salt and the seeds scraped from half a vanilla pod. Knead well until a homogeneous mixture is obtained. Add the sifted baking powder, flour and cocoa together and knead until you have a compact shortcrust pastry. Wrap it in cling film, then let it rest in the refrigerator for 2 hours.

Chocolate cream
Bring the cream to the boil, then pour it over the chopped chocolate collected in a bowl. Stir until smooth and shiny. Let it cool. Mix the custard and chocolate ganache.

Pumpkin cream
Work the persipan or marzipan with your hands to soften it, then add, a little at a time, the pumpkin pulp, stirring constantly: in this way the mixture will be smooth and without lumps. Finally add the amaretto liqueur working with the whisk. Roll out the short pastry about 3-4 mm thick and use it to line a mold (ø 18 cm, h 5 cm) buttered. Trim the edges (keep the excess, you can use it to make biscuits), fill the mold with the cream of pumpkin up to about half the height, cover with the chocolate cream and complete with the pistachios. Bake at 180 ° C for about 40 minutes. Take it out of the oven, let it cool completely, then turn it out of shape.

To complete
Spread the Maldon salt flakes on the surface only at the last moment to prevent the humidity of the cake from melting them.

Pumpkin desserts

Recipe Risotto with strawberry grapes with pistachios and first salt – Italian Cuisine

Recipe Risotto with strawberry grapes with pistachios and first salt


  • 1 L Vegetable broth
  • 420 g Strawberry grapes
  • 320 g Carnaroli rice
  • 280 g First salt cheese
  • 80 g Butter
  • 40 g Grated grain
  • 20 pcs Peeled pistachios
  • Cornstarch
  • White wine vinegar
  • salt

Cut the grapes of strawberry grapes in half (set aside some whole for decoration), collect them in a saucepan, bring to the fire, cover and cook for 20 minutes. Blend the berries in the blender at minimum speed and then sieve to remove the pips (strawberry grape purée).

Dilute 4 g of cornstarch in a little cold water. Bring the strawberry grape puree back to the fire and, when it has reached a boil, turn off the heat, add the diluted cornstarch and stir until it is completely melted (strawberry grape juice).

Grate the first salt coarsely. Toast the rice for less than 1 'in a fat-free casserole dish, then begin to wet with vegetable stock until the risotto is cooked in 16-18 ′.

Over low heat stir in the butter, parmesan and 3/4 of the first grated salt. Complete with a dash of vinegar and season with salt if needed.

Coarsely chop the pistachios. Serve the rice with the strawberry grape juice, the berries kept aside, the rest of the first salt and the chopped pistachios.

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