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Ricette di viaggio Weekend con gusto

Weekend di Halloween. Un viaggio “horror-gourmet” nella notte delle streghe

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Italian Pumpkin DishesWe 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.

Tortelli di zucca con amaretto di Zini, un successo modiale
La zucca si scatena: nei gnocchi, nelle creme e pureè. in formati multicolori, al naturale, speziata o allo zenzero… e in un delizioso risotto pronto in “2 minuti” di Viva la Mamma

Pumpkin goes wild: in gnocchi, creams and purees. multicolored formats, natural, spiced or with ginger … and in a delicious risotto ready in “2 minutes” by Viva la Mamma

WHEN PUMPKIN FALLS IN LOVE WITH … MANGOLos 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.

La creazione californiana di Barbara Pollastrini e quella abruzzese di Massimiliano Cappucci di cui vi diamo la ricetta.
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
Achille Fereoli
PACCHERINI, GROUNDED SALAMI,  PECORINO CHEESE AND AMARETTIIngredients 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.
Preparation Put the salami paste, oil, rosemary and bay leaf in a high pan. Cook for 10 minutes over high heat, then add the leek, milk and cook for about 1 hour over medium heat. Pour in the pasta and cook until al dente. Finally, a nice splash of amaretti
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