Saving at home – Pumpkin dumplings

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we go agin today with a recipe based on pumpkin: pumpkin dumplings. Yes, because in addition to being very tasty, the pumpkin is rich in nutrients, including minerals, vitamins and carotene.

It also has the advantage of being a vegetable that, harvested in autumn, will keep well preserved throughout the winter.

In our recipe is provided the addition of potatoes reduced in puree (not mandatory), which will make the dough easier to shape.

Let’s start:

PUMPKIN DUMPLINGS

Ingredients for 4 people: 500 g of cooked delicat pumpkin pulp (1 pumpkin of about 1 kg) – 350 g of red potatoes – 150 g of flour – 1 egg – butter – sage – parmesan cheese – 50 g starch – salt

Preparation:

Wash the pumpkin well then cut it in half and remove the seeds and filaments. Cut it into slices and bake in a ventilated oven for about 45 minutes at 200°. (or 15 minutes in the microwave at maximum heat).

Meanwhile boil the potatoes, peeled or with the skin, after rinsing them well. It will take 30-40 minutes depending on their size. When they are ready, drain, let cool and pass to the potato masher.

Cut the pumpkin pulp from the skin and pass it to the potato masher. On the table, collect the mashed potatoes and pumpkin together. Add the egg, add a pinch of salt and begin to mix with a fork. Then add the sifted flour and starch, flavored with nutmeg.

Work the dough with your hands until it is homogeneous, without delaying too much. Lightly flour, cover with a clean cloth and let the dough rest for 10 minutes.

After this time resume the dough and sprinkle the work area with flour. Take a piece of dough and knead it until it is shaped like a stick, then cut many morsels of the size of 1,5 – 2 cm.

Repeat the operation until all the dough is finished, gradually placing the gnocchi (dumplings) so obtained on a sheet of floured oven paper. Now cook the gnocchi (dumplings), in the amount of two portions approximately at a time, dipping them in boiling water and collecting them with a skimming ladle as they gradually rise to the surface.

Transfer them to serving dishes and season with butter, in which you have added some sage leaves, and Parmesan cheese to taste.

Serve your pumpkin dumplings immediately.

If you want to freeze them, lay them in layers on a baking sheet (separated by baking paper) and leave them in the freezer for at least an hour. At this point you can remove them and put them in bags and put them again in the freezer. This procedure will avoid that the dumplings will stick to each other.

Enjoy your meal!

original recipe:

Saving at home – Risotto with pumpkin, chickpeas and parsley

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

In autumn and winter pumpkin is almost always present in our kitchens, good, sweet and versatile, is used especially to prepare this delicious risotto.

Today I tried this risotto of pumpkin, chickpeas and parsley.  What can I say, really good, and parsley adds a scent that goes very well with rice. If you have time, please let me know if you liked it. 🙂

Let’s get started:

RISOTTO WITH PUMPKIN, CHICKPEAS AND PARSLEY

Ingredients for 4 people: 300 g rice for risotto – 1 l broth – 300 g pumpkin – 200 g boiled chickpeas – 1/2 glass white wine (or apple vinegar) – 4 tablespoons grated cheese (caciocavallo type, but if you do not have it at home you can also replace it with Parmesan) – 4 tablespoons extra virgin olive oil – 20 g butter (for the vegan version replace with the same amount of extra virgin olive oil) – 1/2 onion – 3 tablespoons chopped parsley – salt and pepper – 1 potato

Preparation:

Cut the pumpkin into cubes and chop the onion finely. Brown all in a pan with oil and half butter (for the vegan version, just increase the dose of oil).

Add the potato cut into rather large squares.

Add the rice and let it toast for a few minutes and pour the wine (or apple vinegar). Evaporate and add a ladle of boiling broth.

Cook the pumpkin risotto always stirring, and add more broth as the previous is absorbed.

When the rice is almost cooked, add the chickpeas. Finally, add the chopped parsley and finish cooking.

The addition of the potato, makes the taste of risotto more delicate.

Stir, cover and let stand a few minutes before serving.

Enjoy your meal!

original recipe:

Saving at home – Fried dough triangles with hot sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with another easy recipe suitable as an appetizer or to be included in a buffet.

Let’s start:

FRIED DOUGH TRIANGLES WITH HOT SAUCE

Ingredients for 4 people: 330 g flour – 250 g tomato puree – 4 egg yolks – 2 eggs – 1 chili pepper – parsley – oil for frying (I use the corn that remains lighter) – 4 tablespoons of extra virgin olive oil – salt

Preparation:

Mix the flour with the egg yolks and the two whole eggs; let the dough rest covered for one hour.
Flour the worktop and roll out the dough, getting a sheet about 2 mm thick; cut the dough into diamond shapes or triangles of about 5 x 3 cm and fry in plenty of corn oil for a minute, then drain on kitchen paper and add salt.

For the hot sauce: fry in 4 tablespoons of extra virgin olive oil a few stems of parsley and chopped chili for 2 minutes, then add the tomato sauce and continue cooking for another 15 minutes.

Serve the fried dough triangles with the spicy sauce and, if you like, decorated with fried parsley leaves.

Enjoy your meal!

original recipe:

Saving at home – Fried artichokes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

If you are looking for a way to cook artichokes quickly, you have to try this recipe!

In a short time in a few steps you will get this chef dish!

For the vegan version, you will have to omit the use of eggs. The result will be excellent the same, but you have to take into account that breading will tend to come off more easily during cooking.

Let’s start:

FRIED ARTICHOKES

Ingredients for 4 people: 16 artichokes – 2 eggs – breadcrumbs – frying oil (I use corn oil) – vinegar (white or apples) – 1/2 lemon – salt

Preparation:

Clean the artichokes, holding only a piece of stem; cut them into wedges and remove the inner barbel. As you clean them, dip them in a bowl of water and lemon, so that they do not blacken.

Drain and blanch them in boiling water acidulated with vinegar (about a glass for 2-3 liters of water) for 3 minutes, then drain, roll them out on a cloth and let them cool.

Then pass them in the beaten eggs, then in the breadcrumbs, fry them, a little at a time, in corn oil at 180 º.

Drain on kitchen paper, to absorb excess grease, add salt and serve.

Enjoy your meal!

original recipe:

Saving at home – Waffles

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

A simple recipe for a snack that you can also prepare together with your children.

To prepare this delicious cake, however, you will need a waffle plate or the special oven mold.

Let’s start:

WAFFLES

Ingredients for 4 people: 125 g Flour – 200 g Milk – 75 g Butter – 15 g Granulated sugar – 4 eggs – Baking powder for cakes – Fresh cream – Vanilla – 15 g Granulated sugar – a pinch of salt – powdered sugar

Preparation:

Mix the flour with the granulated sugar in a bowl; then add the milk and the melted butter, the seeds of half a vanilla twig, a pinch of salt, a pinch of yeast and the egg yolks.

Whip the egg whites until stiff and add to the mixture, then cook it by placing it in the appropriate waffle plates.

Serve the waffle still warm, sprinkled with powdered sugar and enriched with tufts of whipped cream.

Enjoy your meal!

original recipe:

Saving at home – Roasted veal with apples

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

If you like the mixture of sweet and salty taste, then you have to try to cook the roasted veal with apples, a dish that is both simple and effective.

Let’s start:

ROASTED VEAL WITH APPLES

Ingredients for 4 people: half Lemon – 1 glass of Marsala (or apple vinegar) – 800 g of veal pulp – 40 g of butter – Extra virgin olive oil q.b. – 3 apples – salt and pepper

Preparation:

Tie the meat with kitchen string (this is useful to prevent the veal from breaking up during cooking).

Heat the oil and butter in a saucepan and then brown the meat for about 15 minutes over medium heat. Once golden, completely wet the meat with Marsala (or vinegar) and let it evaporate over high heat, salt and pepper.

Cover the pot, lower the heat and cook for 50 minutes over medium heat. Meanwhile wash the apples, peel them and dip half a lemon on the pulp to prevent it from blackening. Then cut them into cubes.

Add the cubes to the meat halfway through cooking and cook. Just before the end, crush them with a fork and continue cooking, stirring occasionally. Once cooked, untie the meat, cut it into slices, arrange them on a serving plate and season with the apple sauce.

Enjoy your meal!

original recipe:

Saving at home – Grilled fennel in 4 cheese sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with a recipe to make fennel more appetizing! Also today you will need very few ingredients to serve a different and tasty side dish.

Let’s start:

GRILLED FENNEL IN 4 CHEESE SAUCE

Ingredients for 4 people: 50 grams of grated Parmesan cheese – 25 grams of taleggio cheese – 25 grams of gorgonzola cheese – 25 grams of grated emmental cheese – 100 ml of milk – 20 ml of fresh cream – 3 Fennel – 50 g butter – salt and pepper

Preparation:

Cut the gorgonzola and taleggio into cubes.
In a small saucepan, heat the milk together with the cooking cream over a low flame, without boiling it.

When the milk and cream are hot, add the cubes of taleggio and gorgonzola cheese, add the grated cheese and grated emmental.

Leave the sauce on the stove over low heat, until the cheeses are completely melted.

Clean the fennel and cut them in half, then reduce them to slices of about half a cm in the direction of the length. Cook in a pan with 20 g of butter, a finger of water and a pinch of salt for 5-6 minutes in a covered container.

Open the container and blend the liquid. Transfer the fennel in an oven dish and pour over the cheese sauce

Heat in a hot oven at 180 º C for 5-6 minutes.

Enjoy your meal!

original recipe:

Saving at home – Wellington fillet

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will see how to prepare the Wellington fillet, a must to have in our recipes.
For the mushroom sauce recipe click on:

https://wordpress.com/post/laborsettadelledonne.blog/35507

Let’s start:

WELLINGTON FILLET

Ingredients for 4 people: 1 pack of Rectangular Puff Pastry – 600 g of Fillet of beef – 100 g of Liver Paté – 1 cup of mushroom sauce – 1 Yolk – Rosemary – milk – butter – salt

Preparation:

In a baking dish melt 25 g of butter with rosemary and brown the fillet over high heat, turning it from all sides, for about ten minutes.

Season to taste with salt, pepper, bake in a hot oven at 200º and cook for another 15 minutes. Bake and let cool.

In a bowl pour the mushroom sauce, add the paté and mix well.

Unroll the puff pastry in a baking pan laying it on its special nonstick paper, brush the surface with water and arrange over the fillet; cover with the mushroom sauce and paté and roll the dough well sealing the edges.

Beat the egg yolk with a teaspoon of milk and with the mixture brush the pasta.

Bake in a hot oven at 200 º C. for about 15 minutes.

Bake and serve the fillet cut into slices, accompanied, if desired, with vegetables sauteed in butter.

Enjoy your meal!

original recipe:

Saving at home – Mushroom sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we will see how to make the mushroom sauce, very useful to use as a dressing for a pasta dish or to add flavor to a meat dish.

For the vegan version, replace the butter with the same amount of extra virgin olive oil.

Let’s start:

MUSHROOM SAUCE

Ingredients for 4 people: 400 g porcini mushrooms – 3-4 firm and ripe perini tomatoes – 30 g butter – 1 clove of garlic – 1 tablespoon coarsely chopped parsley – salt – extra virgin olive oil – pepper

Preparation:

Clean the mushrooms under running water to remove any possible earthy residue, cut into small pieces.

In a saucepan, melt the butter with two tablespoons of extra virgin olive oil, brown the peeled garlic clove and remove it as soon as it gets color, add the mushrooms and let evaporate some of their moisture over high heat, then reduce the heat and cook for 10 more minutes

Meanwhile, peel the tomatoes, remove the seeds, cut them into cubes and add them to the mushrooms, sprinkle with two tablespoons of water and cook for another 5 minutes

Season to taste with 1-2 tablespoons of fresh parsley (coarsely chopped), stir, season to taste with salt and pepper.

Enjoy your meal!

original recipe: