THE'equinox of autumn has arrived and even if it is a bit early to huddle up in the warmest coat and slip into the bars with fogged glass, it is already time to get ready for the new season with dishes that are able to tell. The medium and long cooking we had abandoned during the summer season finally returned in vogue for the preparation of intense and tasty dishes. Roasts, fries, glazed, stewed and gratinated dishes…. what more do you want?
Here is a taste of autumn with the recipes: beets with velvety cream of onions and hazelnuts, fake tournedos of zander with mushrooms and celeriac, roast chicken with potatoes, scones with ham smoked and kiwi, chicken "standing", gratin of pumpkin and macaroons, peeled apple and poppy seed, crushed chicken and baked garlic, cauliflower gratin domes, roll with salmon and rice, melting leeks and Jerusalem artichokes, spring onion jam and fontina, spinach with spinach, tagliolini with mushrooms and cream, sole béchamel, cumin potatoes, hood and black chickpeas, turbot burger, chestnut zuccotto, turkey with potatoes and mushrooms, stuffed veal to the gypsy, pork fillet in walnut bread, poppy puff pastry with cod and leeks, malga cheese lasagna, beef in Rovato oil, cookies with butter, mini croissants with cheese and ham cooked, fillet of sole with hazelnuts, fish cakes of cod with pink sauce, bread soup, butter, lemon and salmon roe, carrè di baked pork with sweet and sour vegetables, flan di crust with bacon and onions, fast rice and walnut flour cookies, pumpkin risotto and balsamic vinegar, wraps with squacquerone and ham, broad bean soup, chicory and strips, poached egg with misticanza and mushrooms, rigatoni with cabbage cream hood and toma, potato and salmon dish with lime, breaded cutlets dehydrated fruit, beetroot ravioli, chickpea crepes stuffed with catalogna, scamorza and anchovies, baked potatoes stuffed with mortadella, pumpkin pie and ham cooked, croutons with hazelnut sauce and chanterelles, minestrone of rice, beans and thyme oil, stuffed cuttlefish, scallops, chestnut and bacon cream, sautéed coasts with tamarind, chestnut semifreddo with whiskey sauce, creamed cod with almond milk with polenta, apple baba with walnut cream, Valdostane tiles and pineapple glazed with beer and ginger.