Pumpkin is a typical autumn vegetable.
Sweet, versatile and rich in nutritional properties, pumpkin is a much-loved ingredient that lends itself to multiple interpretations, from the most traditional to the most creative dishes .
In this article we want to accompany you in the discovery of three typical Lombard recipes that warm the heart and celebrate the unique and genuine taste of pumpkin.
Pumpkin and potato gnocchi
Ingredients for 4 people:
300 g of pumpkin
300 g of potatoes
120 g of type 0 soft wheat flour
60 g of Grana Padano
1 egg (optional)
Salt
Procedure:
Wash the pumpkin well, cut it into four parts and bake it in the oven at 200°C for 45 minutes.
Cook the potatoes for about 40 minutes in boiling water.
Remove the seeds from the pumpkin, peel it and pass the pulp through a sieve or
vegetable mill. Let it cool.
Peel the potatoes and mash them, then leave them to cool.
Mix the pumpkin pulp, potatoes, cheese, salt and possibly the egg with the flour. The dough should be soft but firm,
otherwise you need to add more flour.
Form 2cm diameter loaves and cut them into 2cm pieces.
in length. Pass them over the prongs of a fork, pressing with a finger, so as to obtain the classic gnocchi shape.
Plunge them into boiling salted water and remove them as they float to the surface. Serve with melted butter, sage, parmesan and very thin slices of fried pumpkin.
Pumpkin risotto
Ingredients for 4 people
400 g of Vialone Nano rice
400 g of Mantua pumpkin cut into cubes
Butter
1⁄2 onion, finely chopped
1 bunch of sage and rosemary
Salt
Pepper
Parmesan cheese
Procedure:
In a large saucepan, melt a knob of butter and gently fry the onion, add the pumpkin and let it flavour, then pour in 2 litres of water, adding the bouquet garni and seasoning with salt.
Boil for 10 minutes.
In a saucepan with a knob of butter, toast the rice and add the broth with the pumpkin, mixing carefully and preparing a risotto all'onda”.
Stir in the parmesan and season with a pinch of pepper.
Pumpkin Tortelli
Ingredients for 4 people
For the filling:
1.2 kg of yellow pumpkin
150 g of fruit mustard
100 g of amaretti biscuits
150 g of grated Parmigiano Reggiano
Half a lemon
Nutmeg
Salt
Pepper
For the pastry:
350 g of white flour
3 eggs
Salt
For the dressing:
100 g of butter
Grated Parmigiano Reggiano
Procedure:
The day before, prepare the filling. Cut the pumpkin into chunks, remove the seeds, keeping the peel, arrange in the oven on a baking sheet. Once cooked, pass the pulp through a sieve and pour it into a bowl.
Combine the crushed amaretti, the mustard with all its liquid, 4-5 tablespoons of cheese, a good pinch of nutmeg and, to taste, salt, pepper and a few drops of lemon.
Mix all the ingredients with a wooden spoon until it becomes compact, adding some amaretti powder if necessary. Set the mixture aside in a cool place.
Prepare the dough with the flour, eggs and a pinch of salt, forming
a thin sheet of pastry.
At 4 cm from the edge of the pastry and spaced about 4 cm apart, place small walnut-sized mounds of filling. Use the pastry wheel to cut the tortelli into squares.
Fold the dough into a triangle, seal the ends and join the two lower tips, giving it the typical tortello shape.
As they are ready, place the tortelli on a large tray and keep covered until ready to use.
Gently pour into boiling salted water and stir carefully, taking care not to break them.
Remove them carefully and season the tortelli with plenty of melted butter and grated Parmigiano Reggiano.
These recipes were taken from:
Milan and Lombardy in the Kitchen - The flavours of Milan and Lombardy
80 traditional recipes - 80 traditional recipes