A simple and quick recipe to prepare: colorful and tasty, to serve as an appetizer. The encounter between chicory, a bit bitter, and sweet pumpkin on a slice of good homemade toasted bread. Here it is a nice bruschetta enriched with pecorino cheese and a few drops of extra old balsamic vinegar from Modena.
Enjoy your meal 😉
A simply and fast recipe to warm and color these cold and grey autumn days 🙂 With few ingredients we are going to prepare a pumpkin and cauliflower cream with whole grain oat flour, a pinch of sweet paprika and fresh ginger. Enjoy it.
It’s finally pumpkin time: I love it so much! Today I would like to share a recipe with this colorful seasonal vegetable, which will help us to prepare a cream, also using its peel. We do not always wonder if the peel of some vegetables can be cooked, and we generally discard it. With this preparation you will see the possibility of using also the external part of the pumpkin. We will complete the dish with stems of kale. Usually when I buy some leaves of kale I find the refrigerator a little bit ‘”crowded”, in fact, its leaves are large and long. The stalks are the hardest part, so I find it practical to cut them immediately and get two benefits: a less “crowded” refrigerator ☺ and well cooked stems that require a different time to be ready, than the leaves.
I used to prepare pumpkin with some garlic, extra virgin olive oil, salt and fresh thyme…But today I want to share with you a new fine dressing. Something that will contrast more the sweet of pumpkin. Here is an emulsion of extra virgin olive oil, umeboshi vinegar and soy sauce. Then, if you add some seeds on top, you will taste the crunchy opposed to the soft of the pumpkin….a really nice experience 😉
Usually the first recipe I immagine when I see mushrooms is with rice, but this time I would like to give you another idea: so I’ve choose spelt, but cooked as a risotto. I’ve also used kale, but I thought that the plate would have needed some colour more…I’ve bought some pumpkin and the result is beautiful and tasty…..so enjoy this recipe!
Here we are in the middle of autumn. The street’s markets are covered of new colors….Now we are reached from the green of broccoli, chards, spinaches, chicory…then from the white of cauliflowers, fennels, leeks….from the purple of some cabbages and then from the orange of pumpkins. Today a simply colored recipe wich can warm in an autumn day: pasta with pumpkin, potates and leek, seasoned with sage, thymes and pistachio nuts. Enjoy it 😉