The pumpkin: not just a decoration for Halloween!
The pumpkin is considered by many to be the symbol of October due to its belonging to this season and to the tradition linked to Halloween. In reality, the pumpkin is harvested from September until the first winter months. It is a sweet ingredient that goes perfectly with salty ones, mitigating too acidic notes. In this article, we will see 5 recipes that best enhance the flavour!
Ricotta and pumpkin balls with thyme oil
250 g squash, 2 egg yolks, 300 g ricotta, 40 g parmesan cheese, 2 shallots, 1 bunch of thyme, salt, oil and pepper to taste.
Drain the ricotta in a colander. Dice the pumpkin, place on an oven tray. Add some salt, pepper and oil. Cover with aluminium and cook at 160° for 15-20 minutes. Brown the julienne cut shallot in extra virgin olive oil. Once browned add a ladle of broth and allow to stew. Once cooked, place the pumpkin, the shallot and the ricotta in a container and blend thoroughly. Place 100 ml of oil and the thyme in a pan. Cooked over a low heat for 7-8 minutes making sure that the oil remains at 80° and does not fry.
Pumpkin and bacon bread
500 g flour, 7 g yest, 250 g water, 10 g sugar, 10 g salt, semolina to taste, 30 g bacon, 50 pumpkin, 15 g oil
In a bowl, mix flour, yeast, pumpkin cream, water, sugar and salt. Leave to rise in a hot place until it doubles in volume. Roll out the dough to the desired shape and place on a tray with baking sheet. Leave to rise again. Bake in a ventilated oven at 190°C for 30 minutes. Serve with fresh salad or fresh cheese
200 g fresh pasta, 100 g of grated cheese, 500 g pumpkin, 250 ml vegetable bechamel, oil, salt and nutmeg as required
Clean the pumpkin and cut into pieces. Cook in a bowl with a bit of water on P80 for 5 minutes. Place pumpkin in mixer with cooking water, add salt, nutmeg and blend. Place a layer of the pumpkin mixture in a tray and then a layer of fresh pasta. Add pumpkin cream, vegetable bechamel and some grated cheese.Proceed with alternating layers until ingredients are used up, leaving the last sheet of pasta completely covered by liquid ingredients. Dust with grated cheese, a dash of oil on the last layer and place in oven at 190° for 25-30 minutes, depending on number of layers.
Pumpkin dumplings with garlic oil and vanilla
150 g boiled yellow flesh potatoes, 200 g squash, 150 g flour, 1 egg yolk, 25 g grated parmesan, 2 cloves of garlic, 1 vanilla pod, salt, pepper and oil to taste
Boil the potatoes, remove the warm skins and mash. Remove the skin and the seeds from the pumpkin and dice. Place on an oven tray, add salt and pepper. Add some oil and cover with aluminium foil. Cook at 160° for 15-20 minutes. When cooked mash or pass through a vegetable mill. Let the two mixes cool and then unite. Add flour and egg until the mix is even. Make snake shapes 1.5 cm thick and then cut them into chunks 1.5 cm wide. Dust lightly with flour and then boil in salted water. When the pasta starts to float transfer into a pan in which you have fried the garlic and vanilla cut along its side in some oil.
Pumpkin and chocolate muffins
300 g of boiled pumpkin, 150 g of flour, 80 g of milk, 60 g of sunflower oil, 60 g of brown sugar, 1 sachet of yeast, chocolate chips
In a bowl, mash the pumpkin with a fork and add the flour, stirring continually. Pour the mixture into a large bowl and gradually add the yeast, milk and oil. Blend until you have a smooth and lump-free mixture. In the meantime, place the paper cake cups in the muffin moulds. Add the chocolate chips and carefully stir in. Pour a tablespoon of mixture into the muffin moulds and place in the oven at 200° for approximately 15 minutes. Allow to cool and decorate as you please.
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