3 RECIPES WITH THE AGIZZA CIRO PUMPKIN

Pumpkin gnocchi with taleggio sauce

INGREDIENTS FOR 4 PEOPLE

350 g of pumpkin pulp
350 g of potatoes
180 g of "00" flour
1 egg
200 g of Taleggio

150 ml of fresh whole milk
1 pinch of cinnamon
1 pinch of nutmeg
Parmesan to taste
salt and pepper

PREPARATION

Turn on the oven at 180 degrees. Cut the pumpkin pulp into fairly coarse slices, and to soften, bake for about 20-25 minutes, placing them on a baking sheet lined with parchment paper. When the pumpkin is cooked, extract it from the oven and leave it to cool, then pass it to the mill and do the same with the potatoes that in the meantime you boiled in salted water and peeled. Add the two purees in a single bowl where you will also add the flour, parmesan, egg, cinnamon, nutmeg, salt and pepper and mix well the ingredients together until the mixture is homogeneous and left rest a few minutes. Now, on a pastry board, with the mixture obtained you will have to form long sticks, that you will cut into pieces the size of a large hazelnut and that you will work quickly with your hands to give it a more rounded shape. With the prongs of a fork create the characteristic lines of the gnocchi. Place a large pot containing water on the stove and bring it to a boil; when all the gnocchi are ready, throw a portion at a time into the boiling water, waiting for them to rise to the surface: as soon as they come back they will be cooked and you can drain them with a skimmer. In the meantime the water boils and the gnocchi are cooked, pour into a saucepan, which you will put in a bain-marie, the milk and the taleggio cut into small pieces; melt the lentament cheese, stirring occasionally. When the gnocchi are cooked, pour them on a serving dish and toss them with the hot taleggio sauce. Serve immediately!
Source: ricette.giallozafferano.it

 

Pumpkin biscuits

INGREDIENTS

250 g of pumpkin flesh
1 small glass of orange liqueur
175 g of sugar
530 g of flour

170 g of butter
1 whole egg
70 gr of milk chocolate
lemon peel to taste

PREPARATION

Cut the pumpkin into chunks and steam it for 25 minutes. Alternatively you can cook the pumpkin in an oven wrapped in aluminum, or boil it in a saucepan with a little water. Once cooked, put the pumpkin in a saucepan and add 50 g of sugar and liqueur; crush everything with a fork (or blend with an immersion mixer) and cook for 5/8 minutes. Take a large bowl and put the sifted flour, the remaining sugar, the softened butter cut into small pieces, the grated lemon peel, the beaten egg with the fork and the pumpkin pulp. Mix all the ingredients well and make a ball; wrap it with the transparent film and let it rest in the fridge for an hour. Roll out the dough with a rolling pin on a floured surface, then with the special molds in the shape of pumpkin make some biscuits, place them on a baking sheet covered with baking paper and bake in preheated oven at 180° C for 20 minutes. The biscuits must be just golden, not too dark. Remove them and let them cool on a wire rack. In the meantime, melt the milk chocolate in a bain-marie (or in the microwave), put it in baking paper cones and decorate them as you like.
Source: buffetequipment.it

 

Pumpkin cake (Kabak Tatlisi)

INGREDIENTS

1 kg of pumpkin with soda pulp
400 g of sugar

100 g of walnut kernels in powder
1 nut of butter

PREPARATION

Cut the pumpkin into cubes with a side of 5/6 cm of side and put them in a wide saucepan. Add a glass of water and butter. Leave to cook on a gentle heat, until the pumpkin is cooked and adding more water if necessary. Next, pour the sugar onto the pumpkin and cook until the pieces of pumpkin are caramelized with sugar and show a bright color. Spread the pumpkin into cups or bowls, sprinkle the mixture with the walnuts in powder and enjoy a delicious warm or cold cake.
Source: cucinainmente.com