Italian Pumpkin Dishes
We find the pumpkin in the classic risotto, in soups, as gnocchi, with meatballs, with cod and as a tasty filling in many types of fresh pasta including ravioli, cappellacci, the famous tortelli seasoned with butter, sage and amaretto. They were born in 1500, in Mantua, but are now known all over the world … the Pastificio Zini exports them to more than 40 different countries including France, England, Spain, Australia, Korea, USA, China.
WHEN PUMPKIN FALLS IN LOVE WITH … MANGO
Los Angeles: Barbara Pollastrini, chef of the Heroic Deli & Wine Bar,, enjoyed the new pumpkin and mango paccherini from Rustichella d’Abruzzo and created a dish with autumnal colors, accompanied by a cream of potatoes and leeks and garnished withmushroom chips, quail egg and dried apricot crunches. In the Marche region, Massimiliano Cappucci at the helm of Trabocco Punta Rocciosa, in the Marche region, “marries” mango with pumpkin by placing the pasta on a tasty pecorino cream.
In Felino, near Parma, chef Achille Fereoli of Trattoria Pane e Salame was inspired by the most famous product of his city: salami and interpreted them with a salami paste, leek cream and amaretti. Here the recipe
Ingredients 6 people, 500 gr of fresh salami, finely ground, 1 glass of extra virgin olive oil, 1/2 liter of milk, rosemary, bay leaf, to taste, 1-1 / 2 kg of leek cut into thin slices 100 gr crumbled amaretti.
