In the third part of the August series in the kitchen you will learn what tasty Italian recipes you can prepare from the pumpkin. Take a look at the summer recipes from the pumpkin that will serve you on hot days.
Welcome to the next episode of the August series in the kitchen. In the first episode you could be inspired by Italian zucchini recipes, in the second part you learned how many ways it is possible to prepare meals with tomatoes. Today’s episode will focus on. Although the pumpkins associate many people primarily with autumn, the pumpkin season starts in August. This means that you can be inspired by two pumpkin recipes from Italy.
Pumpkin flowers
As an antipast, or appetizer, will be served fried pumpkin flowers. It may sound somewhat strange, but you will love this fried pumpkin recipe.
Ingredients:
Fresh pumpkin flowers (depending on the number of people and also how big you are hungry)
Salt
300 grams of plain flour
Water
Oil
Procedure::
Be the first to wash the pumpkin flowers. After a thorough bath, let them dry and remove the pistils that are located inside the flower. Meanwhile, you can prepare the dough to dry the flowers. Mix the flour, a pinch of salt and a little water. Now take the pan and let it burn. Pour a lot of oil into it and wait a while before the oil is ready for frying.
Take the pumpkin flowers, wrap them in the batter and let them fry in the oil in the pan. Rotate and wait regularly before they are beautifully brown on each side. Then just sprinkle with a little salt and place on a paper cloth that absorbs excess oil. And you have a great appetizer.
Pumpkin risotto
As the main course will be served Beautifully creamy pumpkin risotto. The preparation takes a little longer, but the recipe is not particularly complex. It is an ideal lunch or dinner from seasonal pumpkin.
Ingredients (for 4 persons):
Large Hokkaido pumpkin
1 larger shallots
3 garlic cloves
200 grams of carnaroli or arborio rice
100 milliliters of white wine
2 tablespoons of olive oil
3 sprigs of thyme
1 liter of vegetable broth
40 grams of parmesan
50 grams of butter
1 teaspoon of honey
1 lemon
Salt and pepper
Procedure::
Preheat the oven at 200 degrees Celsius. Then take the pumpkin, clean it thoroughly and. Divide the pumpkin in half, cut one roughly and the other into smaller cubes. Half the pumpkin, which is sliced coarsely, put on a baking tray, gently salt and let it bake in the oven before it does not soften nicely. The second half of the pumpkin, which is sliced into small cubes, fry until golden in a pan with olive oil. Cut the shallots and garlic finely and add to the pan. Fry properly.
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Now add rice. Sweese it lightly, and then pour in white wine. When all alcohol evaporates, you can gradually start adding vegetable broth. Salt risotto. Now move to the baked pumpkin and mix it with a table blender to the puree. When the rice is ready, pull the flame to a minimum and add 5 tablespoons of pumpkin puree together with thyme, grated parmesan and butter. Mix everything thoroughly and you’re done. Add salt and pepper to taste, add a teaspoon of honey and a few drops of freshly squeezed lemon juice. BUON APPETITO!
