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Risotto alla Zucca

This is the last recipe with pumpkin that place ... Giurin giuretto.

Ingredients: 300 g

pumpkin

200 g of rice carnaroli

70 g of grated smoked caciotta

1 white onion

1 liter of vegetable broth

fillets 2 tablespoons almonds

1 / 2 cup white wine firm

Cut into very small pieces 80 g of pumpkin and fry in hot oil, they must become golden and crisp.

Cut the pumpkin into pieces and let it simmer with the remaining half onion and one tablespoon of oil, has become soft. blender and set aside.

Put oil in pot and onion (finely chopped), add the rice and toast it. Add wine and broth with the help of the lead halfway through cooking the risotto.

Add the pumpkin puree and finish cooking, turn off the stove and stir in the smoked caciotta.

Toast almonds and Serve rice, I recommend to do the wave, complete the dish with bits of fried pumpkin and toasted almonds.

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chocolate mousse and salted butter baked

On 25 January I I got a email of Lelio Bottero Farms Fiandino in which it was announced that the book with recipes of salted butter 1889 was finally published; Lelio stated that it was a close contest and that only the first 70 foodblogger who enrolled would participate in the new contest.

I entered immediately.

few days later the package arrived in 1889 with salted butter (2 boxes) and a regalone: \u200b\u200bGreat kinara , long-cured cheese made using vegetable rennet. Very good!

I thought very much as a recipe would be perfect to use the precious butter at the end I chose this chocolate mousse that is cooked in a moderate oven so as not to ruin the flavors of the butter they have, indeed, the exalted ' essence of chocolate with a note softly salty

Ingredients:

3 eggs 165 g caster sugar

225 g dark chocolate 70%

45 g cocoa powder 120 g unsalted butter

1889

Whip the egg yolks and sugar beaten until stiff whites.

Melt chocolate with butter in a double boiler, pour the melted chocolate over egg yolks, add the cocoa and finally gently incorporate the egg whites into the mixture.

Preheat oven, static, to 160 ° C and bake for 40 minutes the mousse.

The next day is good J

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1889 Pan Pumpkin Brioche Bread

The first time I did this brioche, in very small version, I was immediately impressed: it was good, fragrant, sweet and was just approached to salami and cheese flavor.

Saturday evening for a seratona with friends, I did it again ... also because he had to accompany spicy salami, ricotta and nduia strong.

Ingredients:

1 kg flour 0

60 g of yeast

40 g butter

600 g pumpkin flesh

400 ml of milk

20 g sugar 25 g salt

If you knead by hand, stir together the flour to pumpkin before adding other ingredients, when mixed with the bread machine or robot to place the liquid ingredients first, then the pumpkin flesh, and lastly the flour.

In any case, the important thing is to dissolve the yeast in warm milk.

At the end of making the dough should be very smooth and homogeneous, put the heat to rise for at least an hour.

are obtained from a sheet of parchment paper or aluminum strips 2 cm wide and place on baking tray in a radial pattern, also prepared sheet of parchment paper as long as the width of the pan, I used a round baking pan opening 24 cm .

Take the dough and proceed with the folds bread, type II, and let it rise on a pastry further 15 minutes. Transfer the batter into the pan and let rise another hour.

Turn oven to 180 degrees, place a pan in the oven with water and place at the bottom of the oven. With the wax paper lined the pan, the result should be like the mold for the cake before you bake the bread strips of aluminum sull'impasto close.

Cook bread for 50 to 60 minutes, making sure to remove the wax paper after 30 minutes.