Do you have 1 squash and flour only? / Amazing dinner / Fast
This pumpkin gratin with parmesan and sage is the recipe I chose as soon as I got to know the new Bra Infinity frying pans. It was at an event that BRA convened for a small group of guests, bloggers united by the passion for cooking and we were lucky enough to try cooking this new line of pans that are the highest performance and highest quality non-stick Bra.
While Enrique Soriano, Marketing and Export Director of Bra-Isogona was presenting this new product, I was already thinking about what recipe I was going to use it for the first time. As soon as I had it in my hands I decided to make pumpkin gratin with parmesan and sage, so in season now thanks to the pumpkin, and that being made in the oven, allows me to do other things while cooking. I hope you like it as much as we do at home.
6. Remove our pumpkin from the oven and sprinkle over the breadcrumbs and Parmesan mixture, return to the oven and bake another 15 minutes. If after this time the surface is not well browned, turn on the broiler and broil for a couple of minutes until golden brown. Serve hot
Pumpkin and almond cake (Torta di Zucca)
With autumn comes the season of squash and in particular of pumpkin. Like any fruit, pumpkin expires, so it must be put in the freezer to enjoy it as long as possible. But before freezing pumpkin as is, follow our tips to preserve its flavor and tenderness.
For an orange Halloween menu that will make you shiver with pleasure, make a pumpkin pie, greedy and generous. It’s a great opportunity to spend some time in the kitchen with the family and share a fun and creative moment with the kids!
Squash can also be enjoyed as a dessert: the proof is in this recipe for sweet pumpkin soufflés! They are made with pumpkin pulp and genepi and served with caramel for even more deliciousness. An original idea to finish an autumn meal.
Pumpkin or pumpkin risotto without wine
The different varieties of squash fill the stalls of the markets whose colors are of any beauty, I benefited the weekend to make my reserve by visiting a farm especially that that keeps several weeks.
For the Thanksgiving meal I prepared a pumpkin and potato gratin that I couldn’t take a picture of because of lack of time. We made it again a few weeks ago and since I had a pumpkin left over I thought of adding it to my risotto.
Risotto is traditionally prepared with arborio rice which is the most common and available in supermarkets but there are other varieties like carnaroli which is excellent.
Pumpkin soup – Easy, simple & excellent recipe – HD
I’m slipping you a little recipe that’s too nice for Halloween (or not, for that matter), honoring my autumn passion: squash in sweet preparations! I love these little muffins, super moist and delicious, with the little touch of chocolate, and the…
Ingredients for 4 people: 530 g canned cooked white beans (net weight drained) 800 g canned tomato pulp 2 carrots 800 g pumpkin flesh (or pumpkin, butternut) without skin 1 onion 5 kale leaves