Fall, past the pumpkins as a mask, there are still a few months to eat those ... slurp!
We have already seen the steaks pumpkin and then close for this year, the topic with the legendary squash pumpkin soup and then jam with the pumpkin.
I do not remember if I've already given the recipe for this soup, which was found about 20 years ago by Ruth on what was a German cookbook Italian cooking. We both laughed, because he seemed the epitome of the Nordic food rather than Italian! However we did ... and rebuilt because it was very good, and made us pass many beautiful evenings by the fireplace in Col d'Antico.
soup Col d'Antico
Take a nice large pumpkin from the skin (definitely not a butternut). The shell is cut with the stalk and put it aside.
The seeds are removed, and the filaments with a spoon, remove a good portion of the pulp. The filaments are thrown (as are excellent in omelettes), the seeds are dried, then roasted and salted to consume, the pulp is put aside.
With the bread you make cubes, which they start browning in a pan with butter, garlic, rosemary and sage. They are salted and pepper thoroughly. You put in the
½ of cream (maybe the kitchen) salt, nutmeg and a zic, if one already has them, caraway seeds or fennel.
is grated 100 g emmenthaler, or any cheese a bit 'tasty that bases, 100 g of parmesan cheese.
be chopped pulp previously removed.
shall meet in a large bowl and mix it well.
system is the pumpkin in a baking dish that holds it upright, salted slightly and fills the pulp inside the pumpkin with the mixture. It closes with the cap and you bake at 190 degrees for 30-45 'Approx.
To see if it is cooked, simply lift the cap and insert a toothpick or the tip of a knife into the flesh attached to skin. If they go easily, it is cooked.
Transfer the pumpkin, taking care not to reverse it, on a serving bowl and serve directly on the table, removing the pulp with a spoon on the walls.
The recipe found by Ruth provided that you put all the ingredients in layers interspersed with slices of butter high two fingers!
The jam pumpkin Col d'Antico
Slice thinly the pumpkin and butternut Pesala. Put it in a steel or enamel saucepan wet add brown sugar cane corresponding to half the weight of the pumpkin. Cook slowly, stirring often enough to evaporate the water of vegetation, then add for each kg of pumpkin weighing 100 g amaretti di Saronno well crumbled, 100 g of chopped and toasted almonds, and, as desired, cinnamon 1 cup dark rum and cooked. Hot jars.
You know it is custom to eat the pumpkin jam, and in Brazil, where it is consumed by St. John together canjica (a sweet porridge of maize), and in India where it is consumed for Pomuna with of candy?
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