Anyone who loves pumpkin loves it in all its forms and with all its condiments. He loves it paired with something very savory, he loves it if accompanied by spices, he loves it baked, in pasta, with meat. Majestic and in harmony with autumn, we made the most of it and used it to offer you succulent lunches and dinners and truly irresistible. And we anticipate that these are not the usual proposals, so you won’t find baked pumpkin, risotto or creamy soups … but much more!
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As promised, let’s get straight to the point with one original savory pie also perfect for an aperitif, if cut into small portions to be eaten in one bite: we have seasoned a pastry with pumpkin, goat cheese and red onions, to be served warm and enriched with a drizzle of sweet and sour mustard. To accompany the meal, or for a lunch away from home, pumpkin scones are ideal: it is sandwiches of Scottish origin, to be filled at breakfast or as a snack with jams and cheeses; in our variant they are pumpkin, to be stuffed with cured meats. A really mouth-watering second course is the stuffed pumpkin with meat and mushroom ragout: sausage, veal and mushrooms take shape in a savory and fragrant sauce to be served in the pumpkin previously softened in the oven.
We finally tempt you with two first courses, to keep in store for everyday cooking as well as if you are going to meet a special occasion. The pumpkin gnocchi they are a colorful, original, tasty alternative and a very clever excuse to let the little ones eat vegetables: they will love them, we are sure. A little more laborious, but these are really worth it tortelli of Lombard tradition: they are filled with pumpkin and amaretti, and then seasoned with sage, butter, pecans and paprika.
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Pumpkin bun and stringy tomino
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