feste

Mix the flour with the softened butter, a pinch of salt, and 1/3 cup of water until you obtain an even dough; wrap it in plastic wrap and let it chill...

Walnut Pie

nullC. flour

nullSTICK butter

walnuts

mascarpone

nullC. cream

almond flour

eggs

null Vanillina

Salt

null Granulated sugar and powdered sugar

Mix the flour with the softened butter, a pinch of salt, and 1/3 cup of water until you obtain an even dough; wrap it in plastic wrap and let it chill in the fridge for 30 minutes. Blend the walnuts in a food processor together with 1/2 tablespoon of granulated sugar and the almond flour. Beat the egg yolks with 1/4 cup of granulated sugar. In a separate bowl, beat the egg whites with a pinch of salt; when they are a bit fluffy, add a tablespoon of granulated sugar and continue to beat until they form stiff peaks. Add the walnuts to the beaten egg yolks; add in the mascarpone and whisk together. Then add in a packet of vanillina and the cream. Incorporate half of the egg whites into the mixture, then add in the other half, mixing gently and ensuring the egg whites remain fluffy. Roll out the dough until it is 1/8-inch thick and use it to line an 8 1/2-inch round baking pan, letting about 2 inches hang over the edges. Pour in filling, then trim the excess dough into uneven points and fold them over the filling. Dust with powdered sugar and bake at 375°F for 50-55 minutes. Remove the pie from the oven, let it cool, and serve dusted with powdered sugar.

Create a seasonal side dish that wows in both flavor and appearance with these butternut squash and cheese

Cheesy Butternut Squash Casserole

butternut squash

C. cream

2TBSP. milk

Grana Padano cheese

Butter

Pepper

Looking for a new side dish for Thanksgiving, Friendsgiving, or just fall in general? You’re going to love this Cheesy Squash Recipe. It’s sweet, full of fall flavor, and so simple to make!

Cut the squash into slices about 1/8-inch thick. Thoroughly grease an 11-inch oval-shaped baking dish with butter. Beat the egg with the egg yolks, then add in the milk, cream, and 2 heaping tablespoons of cheese; season with salt and pepper and combine. In the baking dish, place down the first layer of squash slices slightly overlapping; pour a third of the egg mixture on top and proceed with another two layers. Sprinkle more cheese on top and bake at 340°F for about 35 minutes.

Peel and chop the apple; wash and chop the pear without peeling it. Place the fruit in a bowl with 4 walnuts, a tablespoon of chopped pistachios and a...

Lambrusco Gelatin

3C. sweet Lambrusco

sugar

nullLB. prunes

apricots

raspberries

gelatin

Golden apple

Abate pear

Vanilla bean pod

Lemon

Cognac

null Walnuts

null Pistachios

Hazelnuts,

Peel and chop the apple; wash and chop the pear without peeling it. Place the fruit in a bowl with 4 walnuts, a tablespoon of chopped pistachios and a tablespoon of chopped hazelnuts. Top with 3 1/2 tablespoons of sugar, a pinch of lemon zest, and 3 tablespoons of Cognac. Let everything macerate for at least 1 hour. Pour the Lambrusco into a saucepan, add the remaining granulated sugar and half a vanilla bean pod opened lengthwise; bring to a boil and cook for about 10 minutes. Chop the apricots and prunes, then soak them in the hot wine. Soak the gelatin in warm water, drain and add to the wine. Drain the fruit from the marinade and the fruit from the wine, place them with the raspberries in a gelatin mold (6 1/2” diameter, 3 1/2” height); pour in the wine until the fruit begins to float. Place the mold in the fridge so the gelatin begins to set (about 1 hour), then fill with the remaining wine, which will create a smooth and even base; let cool in the fridge for at least 4 hours. Remove the gelatin from the mold; serve with fresh fruit and dusted with powdered sugar.

Boil the unpeeled potatoes. Slice the squash and steam it. In a pan, sauté the spinach with a tablespoon of oil and a pinch of salt, letting it wilt. ...

Potato and Butternut Squash Roll

potatoes

7OZ. spinach, cleaned

chestnuts

null Grated Grana Padano cheese

null Sage

Bread crumbs

Nutmeg

null Butter

olive oil

Boil the unpeeled potatoes. Slice the squash and steam it. In a pan, sauté the spinach with a tablespoon of oil and a pinch of salt, letting it wilt. Peel the potatoes, mash them, and let them cool.

Mash the squash with a fork. Break up the chestnuts with your fingers. Add the chestnuts, the chopped spinach, 2 tablespoons of the mashed potatoes, and a pinch of salt to the squash.

To the remaining potatoes, add the egg yolks, some freshly grated nutmeg, and 2 heaping tablespoons of cheese; combine well.

Spread the potato mixture onto a wide sheet of parchment paper, leveling it out to form a 1/8-inch thick layer. Spread the squash mixture on top and use the parchment paper to help you roll it up.

Close up the roll in the parchment paper, and then again with a sheet of aluminum foil; place it in the freezer for 2-3 hours: this will make it firm and easier to slice (you can also prepare this the day before and keep it in the fridge; in this case, you won’t need to place it in the freezer). Cut 16 slices about 3/4-inch thick and dust them with bread crumbs. Add butter and a handful of sage to a pan; once the butter begins to foam, toast the slices until they are golden on both sides.

Top 4 feste recipes from across the web

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Top Tags

Walnut Pie

Cheesy Butternut Squash Casserole

Lambrusco Gelatin

Potato and Butternut Squash Roll

Top 4 feste recipes from across the web

The most viewed feste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Walnut Pie

Cheesy Butternut Squash Casserole

Lambrusco Gelatin

Potato and Butternut Squash Roll

The most viewed feste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine