I love baking and I love making bread, trying to spend as much time as possible in this hobby. Pumpkin is generally used in sweet cake loaf or in soups. I decided to make a savoury bread, with a beautifully warm colour, perfect for brunch or for breakfast, slapped with really good butter. The pumpkin does not make the bread particularly sweet. It is a loaf we were delighted with, infact there were only crumbs left after the brunch Try and let me know.
Pumpkin and butternut are typical autumn ingredients, suitable for ravioli, bread and cakes. Generally, in Italy, pumpkin is used for savory recipes, being pumpkin sweet by itself. The savory flan, which we propose is soft and creamy, rich and velvety. Very easy to make, because everything is just mixed together and whizzed up in a blender and gorgonzola cheese sauce adds an extra touch. To taste!
As everybody knows, focaccia is a dough made with flour, water, yeast and salt, baked in the oven, Many recipes exist, for example the focaccia from Recco or the Neapolitan pizza….and concerning the focaccia barese, each town, and even every family, has its own variation, with particolar toppings. Today, we offer you, according to our opinion, the best, the most rich and tasty….
Lovely creamy soups. A potage to celebrate two ingredients: versatile chestnuts with the sweetness of the onion, These ingredients work really well together, creating a sophisticated flavor. A perfect dish when you feel the first chill in the air. Really lovely.
When we think about clafoutis, we generally think about the classic French recipe with sweet cherries ….. today we prepared it with 2 simple ingredients, zucchini and cherry tomatoes. Who said you can not have a savory recipe version?
In Italy it is squash blossom time. We have not bought them at the farmers market, but piched them in our neighbor’s garden. You can appreciate them either stuffed or battered-fried. We have prepared them filled and stuffed. To try.
La voglia di cibi freschi e leggeri mi prende soprattuto alla sera, quando il caldo della giornata inizia a pesare. Per alleviare le calure estive, uno degli elementi che meglio si presta a soddisfare le esigenze di freschezza, è la verdura. Combinati nella giusta maniera, gli ortaggi di stagione, gratificano il palato regalando sapori unici. Flan delicato di zucchine alle erbe (per 4 persone) 4-5 zucchine piccole (400 gr.) 1 uovo 25 gr. di Parmigiano reggiano grattugiato 85 gr. di yogurt greco scorza grattugiata di 1 limone 10 foglie di menta 3 rametti di origano fresco 1 spicchio di aglio sale grosso olio extravergine d’oliva sale pepe Accendere il forno a 150°. Lavare, mondare le zucchine e tagliarle a rondelle. Lavare le erbe aromatiche e tritarne grossolanamente le foglie. Schiacciare lo spicchio d’aglio con il sale grosso e farlo rosolare in una padella con 3 cucchiai di olio. Unire le zucchine, la scorza del limone, le erbe, 1 pizzico di sale e far cuocere per 10 minuti. Togliere l’aglio, trasferire le zucchine in una ciotola …