Sea Bream with Squash Velouté (Orata con Vellutata di Zucca)

In Italy at Villa Rosa di Nonna Rosa, I enjoyed sea bream with a squash velouté. I really liked this combination, so I decided to make this at home. Sea bream (orata) is a type of fish that dries out … Continue reading Sea Bream with Squash Velouté (Orata con Vellutata di Zucca)

Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)

After making yesterday’s butternut squash risotto, I still had half of the pumpkin puree left. I opened my refrigerator and pondered what to do with the leftover puree. Then I noticed a nice piece of gorgonzola, and I quickly made up … Continue reading Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)

Butternut Squash Tartlets

Oops! On November 25, I blogged about Duck Breast Sous-Vide with Duck Red Wine Demi-Glace and promised that my next post would be about the side dish shown on the plate: butternut squash tartlets. Then I got so excited about the homemade Barolo Chinato I had just tried for the first time that I wanted to blog about that straight away and completely forgot about the butternut squash tartlets. So with a bit of delay here is finally the post about butternut squash tartlets… Continue reading “Butternut Squash Tartlets”

Tortelli di Zucca

The final traditional Christmas dish from Northern Italy I made this year was Tortelli di Zucca: tortelli filled with squash or pumpkin. This dish is not from Emilia-Romagna but from Lombardia, and especially from the cities of Mantova and Cremona. The special local ingredient that gives the tortelli a unique taste is mostarda (Mostarda di Cremona or Mostarda di Mantova): fruit candied in a mustard flavored syrup. You can make mostarda yourself, but all the recipes I’ve seen require mustard oil that is as hard to get in these parts as the mostarda itself. You can still make pumpkin tortelli … Continue reading Tortelli di Zucca

Pumpkin Gnocchi (Gnocchi di Zucca)

I had some leftover pumpkin puree from my first attempt at pumpkin pie, and decided to make some pumpkin gnocchi with it. If you don’t have any pumpkin puree lying around, you can see how to make pumpkin puree there. The key to good gnocchi of any kind is to add as little flour as possible to keep them light and fluffy. If you add to much flour, they will become like rubber. It is important to use a pumpkin or squash with some taste for this, as the recipe is very basic and doesn’t have a lot of other … Continue reading Pumpkin Gnocchi (Gnocchi di Zucca)

My First Pumpkin Pie

Last week was Thanksgiving and pumpkin pie is a traditional Thanksgiving dessert. Americans among you might find this hard to believe, but I had never eaten a single slice of pumpkin pie before in my entire life. When I was throwing a dinner party last Saturday and needed to decide on a dessert, I thought it would be nice to try and bake my own pumpkin pie. I saw a recipe for pumpkin pie on the blog of the Unorthodox Epicure, also known as Adam J. Holland, for what he claims to be the ultimate pumpkin pie. I had already decided … Continue reading My First Pumpkin Pie