Hola! I’m back! Having done a wonderful week in the mountains, I’m relaxed!
it was beautiful and the amazing thing is that the baby was very good, she took up the sticks, which are closed at her height and started walking as if he had a life! A true mountain walker! She is like the father, mother instead is a “woman of the South Sea” and comes from the sea … now propose a fine first fish and not with the usual pasta but with gnocchi! The recipe is from my friend Ileana! Thank you! They were the best of the best! Cooked them over a fantastic dinner at her house!
Voila is the recipe:
Pumpkin dumplings with spelled flour and suace of pork sausage and broccoli, a dish colorful and tasty
Ricetta: First Course
200 g spelled flour
50 g semolina flour + enough for the pastry
half a teaspoon of salt
120 g pumpkin, cut into cubes
20 ml of oil
For the sauce
Half a broccoli romanesco
150 g of pork sausage
a pinch of nutmeg
1 sprig of rosemary
white wine to taste
pepper to taste
extra virgin olive oil to taste
Cook the pumpkin , cut into cubes and steam for about 30 minutes after which crush it with a fork.
Enjoy the use spelled flour and semolina in a fountain mixed with salt
At the center combine the egg , oil , pumpkin mashed with a fork, begin to knead and add slowly a little water to form a homogeneous meal .
Flour the work surface well and form of sausages , cut cubes and make the dumplings .
Meanwhile, grease a non-stick pan and chop the pork sausage, seasoning it with a sprig of rosemary , a pinch of nutmeg and a splash of white wine.
Bake for about twenty minutes.
Meanwhile, grilling pork sausage, bring water to a boil , add salt and cook for about 15 minutes the tops of broccoli .
At this point add the dumplings , when they come to the surface, about 5 minutes, drain and put in the sauce of sausage, skip the whole thing for a second if necessary to combine a little of the cooking water .
Yes!! and let’s say it again … hahaha … I succumbed again! I followed the “food fashion” and I’m also with the water Potato dumplings that I revel in the web! Well, I was intrigued and I must say that the family were very happy with the result, they are soft and keep the mixture well and they are also lighter.
Here I opted for a very simple sauce with vegetables for replacing the classic tomato sauce (which I do not dislike it ..?)
They are also fast, because I am determined to get them just before lunch, here’s how:
Potatoes dumplings gratinated with cheese, recipe for preparing Potatoes dumplings gratinated gourmet, with Zucchini, Ham and cheese
Ricetta: First course
500 g gnocchi
2 medium sized Zucchini
1 clove of garlic
200 g seed fresh cheese, seasoned seeds or fresh (so that you can no longer see in the fridge) I have used taleggio and robiola cheese of buffalo milk.
50 g ham (about 1 slice cut slightly high)
50 ml milk
salt to taste
20 g of grated cheese
20 g breadcrumbs
Marjoram to taste
evo oil as required
Cut Zucchini into chunks and fry them with a clove of garlic for about twenty minutes without adding too much water, so take good flavor.
Meanwhile cut the cheese into small pieces, add the milk, put on the heat and continue to stir until it forms a custard. Finally add the Marjoram.
Cut into small thin ham cubes
At this point you throw the gnocchi in salted water and drain as they are afloat.
Arrange in a baking dish with baking paper, pour over Zucchini with their cooking sauce and add the ham.
Sprinkle with cheese and cream, stirring so that it mixes well with the dumplings, sprinkle with Parmesan and breadcrumbs and bake I usually put at 180° C for 15-minutes.
Here's the dish is ready, even light enough I would say … 🙂
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