zucca

Trim the spring onion, chop it into pieces, and sauté it in a large saucepan with 2 tablespoons of oil; add the chopped butternut squash and cook for ...

Butternut Squash Soup with Croutons and Gorgonzola

butternut squash

1/2LB. hard sharp gorgonzola

6SLICES sandwich bread

spring onion

Pumpkin seeds

olive oil

Salt

Pepper

Trim the spring onion, chop it into pieces, and sauté it in a large saucepan with 2 tablespoons of oil; add the chopped butternut squash and cook for 1 minute, then add 3 1/2 cups of water, season with salt, and cook for 25 minutes with the lid on. Finally, blend everything into a puree.

Remove the crusts from the sandwich bread, cut the slices into small squares, and toast them in a 400°F oven for 7-8 minutes. Cut the gorgonzola into cubes. Top the soup with a drizzle of oil and some freshly ground pepper; serve topped with the croutons, the gorgonzola, and a small handful of pumpkin seeds.

Prepara il famoso pumpkin spice latte, il latte alla zucca, di Starbucks a casa con la nostra ricetta semplice e veloce.

Pumpkin Spice Latte

stecche di cannella

600 grammi di zucchero

500 ml di acqua fredda

di cucchiaino di cannella

2/4 di cucchiaino di zenzero

di cucchiaino di noce Moscata

600 ml di latte

300 ml di caffè

Panna montata (opzionale)

cucchiai di polpa di zucca o zucca in barattolo

Preparare lo sciroppo mescolando lo zucchero con l'acqua e portando ad ebollizione a fiamma bassa. Una volta che lo zucchero si è sciolto aggiungere le stecche di cannella, le spezie e la polpa di zucca continuando a mescolare sempre a fiamma bassa per 5 minuti;

Togliere dal fuoco e versare dentro un barattolo di vetro a chiusura ermetica, lasciar raffreddare e mettere in frigo;

Scaldare il latte portandolo quasi al punto di ebollizione e nel frattempo versare 2 cucchiai di sciroppo di zucca dentro ogni tazza grande;

Versare il caffè caldo e il latte quindi montare in modo da ottenere la schiuma;

Aggiungere, a piacere, panna montata e servire.

Caramelle pasta stuffed with mortadella, Grana Padano, and amaretti, served over velvety winter squash purée is a spin on Tortelli di Zucca (pumpkin ravioli) from Emilia-Romagna. The artfully twisted parcels burst with flavor. 

Caramelle with Mortadella and Pumpkin Velouté

pumpkin

CUPS mortadella (bologna)

CUPS all-purpose flour

Parmigiano),

1TBSP. dry amaretti cookies

eggs

rosemary

salt

pepper

unsalted butter

vegetable broth

Preheat the oven to 350°F.

For the pumpkin velouté&nbsp;

Clean the pumpkin, removing the seeds and leaving the skin. &nbsp;Cut it into slices and season with salt, a drizzle of oil and bake for 50 minutes.&nbsp;

Meanwhile, heat the broth in a saucepan over low heat.

Remove the pumpkin from the oven and remove the pulp. Purée with 2 ladles of warm broth, a few rosemary leaves, 2 Tbsp. oil, a pinch of salt and freshly ground pepper.&nbsp;

For the filling&nbsp;

Blend the mortadella with 1 egg, the Grana Padano and the amaretti.&nbsp;

For the caramelle&nbsp;(candy shaped stuffed pasta)

Mix the flour with 1 egg, 1/2 Tbsp. oil and 4 Tbsp. water, working the ingredients until you have a smooth and soft mixture. Flour a work surface and roll out the dough into a ⅛” thick sheet. Cut out circles (2 ¼” diameter). &nbsp;Placing a walnut-size ball of the filling in the center of each circle; fold over into half moons. Flatten the dough around the filling to remove the air. Press the ends of the crescent between your fingers and press the filing with your thumb to give the shape of a piece of candy twisting the ends like a candy wrapper.&nbsp;

Melt 2 Tbsp. butter in a saucepan over medium-low heat.

Bring a large pot of water to a boil and add salt. Add the caramelle to the boiling water and cook for 3 minutes or until they float to the surface. Drain with a slotted spoon and toss in the melted butter.

Pour the pumpkin velouté into shallow bowls and distribute the caramelle on top. Garnish with rosemary sprigs and serve immediately.

Si hay pasta y hay queso es muy probable que la mezcla pueda ir al horno y que el resultado final sea de lo más satisfactorio. Es el caso de esta pasta al horno con calabaza y gorgonzola.

Penne rigate zucca e zola (Pasta con calabaza y gorgonzola)

400 g de penne rigate

cebolla mediana

700 g de calabaza limpia

300 g de gorgonzola

200 g de mascarpone

Medio litro de bechamel

g de Parmigiano Reggiano o Grana Padano rallado

Aceite de oliva virgen extra

Añadir el gorgonzola y el mascarpone a la calabaza

Mezclar la salsa con la pasta cocida, cubrir con un poco de bechamel y queso rallado y hornear 20 minutos en horno caliente

Gli spaghetti cremosi zucca e gorgonzola sono un primo piatto autunnale molto sfizioso. Scopri qui dosi e procedimento per preparare la ricetta.

Spaghetti cremosi zucca e gorgonzola

Spaghetti 320 g

Zucca 800 g

mazzetto

Aglio 3 spicchi

Rosmarino 3 rametti

Sale fino q.b.

Olio extravergine d'oliva q.b.

Gorgonzola dolce 150 g

Latte intero 50 g

Amaretti 4

Fiori eduli q.b.

Timo q.b.

Maggiorana q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2023/10/uzra93/uzra93.mp4

Cut the squash into slices, remove the seeds, and place them on a baking sheet lined with parchment paper. Grease them with a drizzle of oil and bake ...

Butternut Squash and Ricotta Pie with Sautéed Mushrooms

ricotta cheese

7OZ. cardoncelli (or portobello) mushrooms

porcini mushrooms

nullC. cream

nullC. milk

pecorino cheese

null Thyme

Cut the squash into slices, remove the seeds, and place them on a baking sheet lined with parchment paper. Grease them with a drizzle of oil and bake at 350°F for about 30 minutes. Remove from the oven and peel off the skin. Place the flesh in a blender and blend with the ricotta, the milk, the eggs, salt and pepper. Pour the batter into a bundt pan (8-inch diameter) lightly greased with oil and bake in at 340°F in a bain-marie for about 1 hour. Remove from the oven and turn out onto a serving dish.

FOR THE MUSHROOMS: Clean the mushrooms, cut them into slices, and sauté them in a pan with a drizzle of oil and a few sprigs of thyme for 6-7 minutes.

FOR THE SAUCE: Heat the cream until it comes to a boil, add the grated pecorino, mix, and turn off the heat. Serve the pie with the sauce and the mushrooms.

Cut the squash into slices, remove the seeds and space the slices out on two baking sheets. Season them with a drizzle of oil, then bake at 350°F for ...

Squash Tortelli, Lombardy Version

3LBS. squash

nullC. flour

7OZ. mostarda

nullC. Grana Padano PDO cheese

3OZ. dry amaretti cookies

null Butter

null Sage

Cut the squash into slices, remove the seeds and space the slices out on two baking sheets. Season them with a drizzle of oil, then bake at 350°F for about 30 minutes. Remove from the oven, let cool, then remove the pulp and mash it with a fork; add salt if needed, and pepper. Finely chop the mostarda and add it to the squash along with the crumbled macaroons and the grated Grana Padano cheese. Check how wet the filling is: if it is too wet, add a few tablespoons of breadcrumbs, or even better, add some more crumbled amaretti cookies. Let the filling sit for 2 hours.

FOR THE PASTA: Mix the flour with the eggs, egg yolks and a pinch of salt to form the dough. Work the dough until it is smooth and even. Wrap the dough in plastic wrap and let it rest for 2 hours. Roll it out into thin sheets, place walnut-sized dollops of filling evenly spaced apart on each sheet, then fold it over and close the ravioli. Cut them with a toothed wheel to obtain about 60 ravioli 1 1/2 x 1 1/2 inches each. Cook them in salted boiling water and gently drain them. Season them with plenty of melted butter along with a sprig of sage leaves and grated Grana Padano cheese.

La minestra di zucca è un antico primo piatto  del milanese, preparato con pochi e semplici ingredienti per un connubio gustoso e delicato

Minestra di zucca alla milanese

Ditaloni Rigati 200 g

Zucca 600 g

Acqua 125 ml

Latte intero 600 ml

Grana Padano DOP 100 g

Pepe nero q.b.

La zucca saltata al rosmarino è un gustoso contorno,  saporito accompagnamento per secondi piatti come carne grigliata o arrostita.

Zucca saltata al rosmarino e vino bianco

Zucca polpa 800 g

rametti

Vino bianco 100 ml

spicchi

Olio extravergine d'oliva 4 cucchiai

Le lasagne alla zucca sono le lasagne autunnali per eccellenza a base della regina di questa stagione: la zucca! Morbide e delicate vi conquisteranno!

Lasagne con la zucca

Lasagne all'uovo (15 sfoglie) 200 g

Scamorza affumicata 400 g

Mozzarella 200 g

Grana Padano DOP grattugiato 100 g

Salvia q.b.

Latte intero 1 l

Burro 100 g

Farina 00 100 g

Noce moscata q.b.

Zucca 1,8 kg

Rosmarino q.b.

Olio extravergine d'oliva 25 g

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2024/07/8phiha/8phiha.mp4

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Top Tags

Butternut Squash Soup with Croutons...

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Caramelle with Mortadella and Pumpk...

Penne rigate zucca e zola (Pasta co...

Spaghetti cremosi zucca e gorgonzol...

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