I always saw the pumpkin as a fruit and culinary terms I make it underrated as I produce it only of pumpkin or roasted pumpkin with sugar. This winter when we were with many pumpkins I decided to see what how we prepare and various dishes with it. So I found this recipe online Giallo e Zafferano . I showed it to my husband and he wanted to prepare it. I mean, I thought it was a very tasty dish. Really really liked and so started my love of pumpkin as a vegetable. Stay tuned for more delicious ideas with pumpkin soon.
Ho sempre visto la zucca come frutto e in termini culinari ho sottovalutato come l'ho fatto solo a pie di zucca o in forno con lo zucchero. Questo inverno, quando eravamo con le zucche molti ho deciso di vedere cosa preparare. Così ho trovato questa ricetta nel sito Giallo e Zafferano . Ho mostrato a mio marito e voleva prepararlo. Voglio dire, ho pensato che fosse un piatto molto gustoso. Ci è piaciuto molto e così cominciai il mio amore di zucca come un vegetale. Aspettando idee più delizioso con la zucca al più presto.
1 tablespoon seasoning for meat 
4 steak
3-4 tablespoons
olive oil 1 bunch of parsley Salt
and pepper 2 tablespoons soy sauce
200 g cheese or brie-type cheese melted slaysove
½ dose sauce pumpkin
Pumpkin Sauce:
2 cloves garlic
5-6 basil leaves 1 liter broth
vegetable oil 30 g
2 onions 1 sprig marjoram
2 tablespoons
olive oil 200 g potatoes
Salt and pepper Parsley
2-3 sage leaves
Thyme 600 g peeled pumpkin pieces
seasoned steaks and fry them in oil. Remove them. In same pan pour pumpkin sauce, soy sauce and mix. Add steaks boil for a minute. Put on each steak on a slice of cheese and remove from heat.
seasoned with parsley and serve.
For the sauce, fry finely chopped onions in butter and olive oil. Add potatoes and diced pumpkin and cook gently. Add broth, reduce heat and let it suffocate and well cooked vegetables. Herbs zararzhete with thread to prevent collapse until cooked. Remove them before blending. Puree in a blender and season with salt and pepper and oil. You can add малко пармезан накрая за аромат.
Ingredients: 1 tablespoon
4 flavors for roasted pork chops about one o'clock
150 g 3-4 tablespoons extra virgin olive oil 1 bunch parsley
salt, pepper 2 tablespoons
soy sauce 200 g
taleggio
1 / 2 dose pumpkin cream
For the pumpkin soup: 2 cloves of garlic
5-6 basil leaves 1 liter of broth
30 g butter 2 onions
1 sprig of marjoram
2 tablespoons olive oil 200 g potato
pepper 1 bunch parsley is
2-3 sage leaves 1 sprig of thyme
600 g pumpkin flesh clean
Take chops with pesto and beat until meat resulting in a thickness of about 1 cm, then put in a Lie down and oil non-stick pan chops, sprinkle with spices to roast. Let them brown on both sides and then remove from pan and keep warm. In the same pot, add cream of pumpkin soup previously prepared, add the soy sauce and mix well. Add the chops, let them season for a minute with the sauce of pumpkin and then put on each one of them a slice of Taleggio. Cover the pan with a lid and allow it the time necessary for the taleggio melts, then sprinkle with finely chopped parsley and serve immediately with plenty of chops accompanying sauce cooking.
For the sauce, cut the pumpkin flesh into small pieces, peel the potatoes and also cut into squares. Peel onions, chop finely and put them to fry in a pan with butter, olive oil and garlic, add the crushed pieces of pumpkin and potatoes, and stir, let it soak. Add little by little, when necessary, the vegetable broth, then tied in a bundle of herbs and mix them with other ingredients, adding more broth as needed, let them cook for about 25-30 minutes on low heat. After this time, remove the bouquet garni of herbs and pass the cream in a blender, and add salt, once you get the desired consistency and add freshly ground pepper and a drizzle of extra virgin olive oil. If you want you can servirer the hot cream, accompanied by a generous sprinkling of Parmesan cheese and toasted croutons.
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