Pumpkin Potato Pancakes

Pumpkin Potato Pancakes

Pumpkin potato pancakes are a great appetizer, full of nuances of flavor.

Perfect dish for the autumn in which the pumpkins are in season so particularly tasty but above all perfect for those who do not like meat and therefore look for a more fancy alternative.

Their irresistible flavor will also be ideal to convince the little ones to eat vegetables. So let’s see together how to prepare excellent pumpkin potato pancakes and some useful tips.

Ingredients

  • 250 g pumpkin
  • 1 egg
  • 4 potatoes
  • 4 tbsp Parmesan cheese
  • breadcrumbs to taste
  • salt to taste
  • 00 flour to taste

Pumpkin Potato Pancakes

Directions

Start with the two main ingredients of this recipe. Deprive the pumpkin of external skin, internal filaments and seeds and reduce it into chunks. Clean the potatoes thoroughly under running water and then put in a pot with plenty of salted water to cook for about 40 minutes.

Cook the pumpkin in the oven after being sprinkled with oil and salt for about 20 minutes at 350°F or boil or steam it. When both the pumpkin and the potatoes are cooked, crush them using a simple fork or a special potato masher. Leave aside to cool the puree thus obtained and only later add it to the bowl with the other ingredients used for this preparation, that is grated cheese and egg.

Add some flour and knead until you get a perfectly compact and no longer sticky mixture.

Now that everything is ready, take a handful of dough and create your pancakes, giving the shape you prefer. The size of the various pancakes depends on the final result you want to get. Go on until you have made all the pumpkin potato pancakes and at this point cook them in hot oil inside a pan.

Pass your pumpkin potato pancakes in breadcrumbs and then fry in hot oil, turning them halfway through cooking so that they have a uniformly golden surface. Season with salt and place your pumpkin potato pancakes ready on a plate covered with a sheet of absorbent paper so as to remove excess oil.

Serve your pancakes when they are still hot so you can appreciate its compact consistency.

Tips

Store the pumpkin potato pancakes for up to a couple of days in an airtight container. Before serving them again, however, heat them.

Soft Carrot Bundt Cake

Soft Carrot Bundt Cake

The soft carrot bundt cake is a delicious dessert.

The recipe is very simple, it will not take much time but the result will be appreciated by adults but also for children, at breakfast or as a snack.

Let’s see together how to make it.

Ingredients

  • 1 cup 00 flour
  • 260 g carrots
  • 1 cup sugar
  • 1/2 cup almond flour
  • 3 eggs
  • juice of 1 orange
  • peel of 1 orange
  • ¾ cup seed oil
  • 16 g baking powder
  • powdered sugar to taste

Soft Carrot Bundt Cake

Directions

Peel, wash and reduce the carrots into slices and place them inside a mixer.

Soft Carrot Bundt Cake
Carrots inside a mixer

Beat the eggs, which must be at room temperature, and the sugar to obtain a perfectly frothy and airy consistency.

Soft Carrot Bundt Cake
Eggs and sugar

Add the seed oil and then the carrots. Soft Carrot Bundt CakeAdd also the juice of an orange and its peel, the 00 flour and the baking powder previously sieved to avoid the formation of lumps.

Soft Carrot Bundt Cake
Almond flour

Add the almond flour and mix for a few minutes. Pour the mixture into a previously greased and floured mold. Omit this step if you use a silicone mold. You can also use non-stick cake sprays.

Soft Carrot Bundt Cake
Mixture in the mold

Bake in a preheated oven at 338°F for about 50 minutes. Cooking times may vary depending on the size of the mold used. Therefore, consider the external browning of your cake.

Once ready, take the cake out and let it cool before serving with a sprinkling of powdered sugar.

Soft Carrot Bundt Cake

Tips

Store the soft bundt cake for up to 2-3 days under a glass jar or inside an airtight container to preserve its natural softness.

Apple Crumble

Apple-crumble

Perfect for a snack during the day or simply to serve as a dessert, the apple crumble is always a good idea.

The recipe is so easy to make but the dessert you get is amazing, especially if you serve it with some vanilla ice cream.

The crumbly topping and the sweet apple will drive you crazy.

Let’s see how to make it.

Ingredients

  • 1 kg granny smith apples
  • 1 tablespoon 00 flour
  • 2 tablespoons white sugar
  • 1 teaspoon cinnamon
  • 1/2 cup sugar

For the topping

  • 1 cup 00 flour
  • 1 cup brown sugar
  • 1 /2 cup butter
  • 1/2 teaspoon baking powder
  • cinnamon to taste
  • 1 pinch of salt

Apple-crumble

Directions

First of all, preheat oven to 350°F and peel apples. Once done, cut apples into little cubes and place them in a bowl.

Add sugar, cinnamon and flour and then pour over the lemon juice. In another bowl add all the ingredients necessary to make the topping. Mix until you form clumps.

Add apples in a baking dish and spread over the topping. You must cover all the apples.

Bake for about 35 minutes or until the topping gets golden brown. Let stand for 10 minutes and then serve with some vanilla ice cream.

Apple-crumble

Tips

Add some rolled oats or some muesli to get a more crunchy dessert. Even some chocolate chips will be a great idea to enrich the Apple crumble.

Store the apple crumble for 1 day in an airtight container.

Octopus and potatoes

Octopus and potatoes

Are you looking for an alternative to the classic octopus salad? A dish of octopus and  potatoes will then be really for you.

In fact, it is a classic and timeless dish that can be served in many different occasions but also in many different ways. It can, in fact, be proposed as an appetizer, but also as a single dish since it contains a second and a side dish.

Octopus and potatoes form a very complete and well-balanced binomial that will consequently make this dish really extraordinary and very tasty.

Ingredients

  • 1 kg octopus
  • 1 kg potatoes
  • 1 carrot
  • 1 white onion
  • 1 lemon
  • Salt, to taste
  • Pepper, to taste
  • Extra virgin olive oil, to taste
  • parsley, to taste

Octopus and potatoes

Directions

Start by washing well the octopus and then put it in a pot with plenty of water together with onion, peeled and reduced into quarters, and the carrot, also peeled and reduced into chunks.

Cook for about 35 minutes. Once cooked, remove the octopus from the pot and place it aside for a moment. The cooking time of the boiled octopus can vary depending on the size of the octopus used and also according to the cooking technique used, so adjust accordingly.

Meanwhile, peel the potatoes, wash them and reduce them into small pieces of medium size. Add them to the cooking liquid still in the pot, which also contains the carrot and onion, and cook for about 20-25 minutes adding the rind of a grated lemon.

Cooking times may vary depending on the size of your potato touches. If they are particularly large, it may take 5 minutes longer, but if they are small they may be ready sooner.

When the potatoes are ready, take the octopus again and reduce it into chunks. Add the octopus inside a bowl in which you will also add the potatoes and season with extra virgin olive oil, salt and pepper.

Add chopped parsley and lemon juice. Mix and serve to your guests still warm or even at room temperature.

Tips

Store the octopus and potatoes for one day in an airtight container or covered with cling film. It should be left at room temperature before serving if you like it cold otherwise you can heat it slightly in the pan for a few minutes.

Asparagus with bacon

Asparagus with bacon

Few ingredients for a wonderful dish! Asparagus with bacon are delicious, so tasty and easy to make.

They’ll be fantastic as a main course or even to serve as a very rich side dish. If you prefer, add more ingredients or chili pepper for a more amazing dish.

Let’s see how to make it.

Ingredients

  • 4 slices of bacon
  • 1 tablespoon butter
  • 600 g asparagus
  • 1 onion
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 tablespoon grated Parmesan cheese

Asparagus with bacon

Directions

Cook bacon until crisp, for about 5-6 minutes. if you prefer, discard grease. Now melt butter in the same skillet used to cook the bacon.

Clean asparagus and onions. Cook asparagus for about 15 minutes in plenty salted hot water. Cut onions in small pieces and add it in the skillet with the butter.

Add asparagus folded with bacon and let cook for about 5 minutes. Add salt and pepper to taste. Stir occasionally in order to have a perfect result. Add some grated Parmesan cheese and let cook for one minute.

Serve asparagus with bacon hot and sprinkle with grated Parmesan cheese if you like it.

Tips

Store the asparagus with bacon for about 1 day. Ad chili peppers or cheddar for an amazing result.

Once cooked, asparagus can be cut and sautéed with bacon.

Chicken rolls

Chicken rolls

Chicken rolls are special appetizers but very tasty, perfect to serve something different than usual. They are prepared with a rolled piadina and stuffed with grilled chicken enriched with vegetables and then seasoned with a delicious mustard cream.

Chicken rolls can be prepared in many variations, all very fresh and tasty depending on the season or taste. It’s a dish that you can take away from home, since rolled up inside a little aluminine paper can easily be consumed at any time of the day.

Ingredients

  • 250 g chicken breast
  • 8 lettuce leaves
  • 4 piadinas
  • 150 g tomatoes
  • 40 g carrots
  • 2/4 cup  yogurt sauce
  • Pepper, to taste
  • Salt, to taste

Chicken rolls

Directions

Start from the vegetables that will stuff the piadina. Take the carrots, clean and peel them  and then proceed with a julienne cut to create thin strips. To achieve a perfect result it is good to use a well sharpened knife.

Reduce the tomato into cubes or into slices, depending on the result you want to achieve. Now clean the chicken breast well and deprive it of every fat part.

Cut the chicken into very thin slices. Pass each slice to oil and then put on a hot grill. Add salt and pepper and cook for about 5 minutes. Obviously, these cooking times refer to very thin chicken slices. If, on the other hand, you have made thicker slices of chicken, adjust accordingly.

Halfway through cooking, turn the chicken slices so that they are well grilled on both sides. When the chicken is cooked, cut it into very thin slices, which will blend very well with the julienne vegetables prepared before.

Wash the lettuce leaves. All the ingredients to make your chicken rolls are ready so start the composition of your plate.

Take a piadina and let it heat for a few seconds on both sides. Pay close attention to the cooking of the piadina, which must be very fast to prevent it from drying out and then breaks down when you are going to roll it up.

Now spread the piadina on a work surface and add the sauce. First of all, add the lettuce leaves, some slices of tomato, some strips of chicken and finish with carrots and the yogurt sauce. Season with salt and pepper. Roll up your chicken rolls. Pay close attention to this step. Try to keep your chicken rolls tight when you roll it up to prevent it from remaining too open and drop some of its dressing.

To keep the rolls tight wrap it immediately with aluminum paper and let it rest for about 15 minutes.

Serve chicken rolls hot, warm or when they have cooled. The result is always very tasty and particular. 

Tips

Store chicken rolls for one day covered with cling film. Chicken rolls can be prepared in advance, first making the vegetables and then going to make and compose the chicken rolls only when you intend to serve them to your guests.

Savory puff pastry cannoli

Savory puff pastry cannoli

The savory puff pastry cannoli are tasty appetizers, easy to prepare and suitable for all seasons of the year.

It is a very versatile preparation to serve in various variations according to on the tastes and needs. The preparation is very simple and reminds the classic sweets, but in this case, the filling will be made with herbs and cheese. The result will be nice to serve but above all very special.

Let’s see together how to prepare the excellent savory puff pastry cannoli.

Ingredients

  • 1 roll puff pastry
  • 200 g cream cheese
  • 200 g ham
  • poppy seeds

For brushing

  • 1 egg

Savory puff pastry cannoli

Directions

Take the puff pastry and divide it into strips a few inches thick. Wrap the puff pastry around aluminum cylinders so as to form the cannoli.

Savory puff pastry cannoli
Cutting puff pastry

Make three rounds of pasta for small cannoli. Seal well and place them on a baking sheet lined with baking paper.

Savory puff pastry cannoli
Making cannoli

Brush the dough with beaten egg and decorate with poppy seeds. Put in a preheated oven at 356°F for about 15 minutes.

Savory puff pastry cannoli
Beaten egg and poppy seeds

Once cooked, take out and put aside. Inside the mixer, add the strips of cooked ham and the cream cheese. Mix them for a few seconds to obtain a very smooth cream in which the two ingredients have melted perfectly. If it’s too hot, let the cream rest in the fridge for about an hour and then add it inside a star-shaped sac à poche.

Savory puff pastry cannoli
Mixing ham and cream

Take the cannoli and remove the cannoli tube gently, to avoid breaking them. Take the sac à poche and stuff on both sides.

Savory puff pastry cannoli
Filling

Serve with a green olive as decoration, so as to make them even more beautiful to see. The possible decorations are really a lot. Feel free to leave your imagination free.

Savory puff pastry cannoli

Tips

Store the savory puff pastry cannoli for a maximum of one day so that they do not lose their crunchiness. Decorate with sesame seeds or poppy seeds. Add tuna to the filling, if you like.

Baked Gnocchi with Béchamel Sauce

Baked Gnocchi with Béchamel Sauce

The baked gnocchi with béchamel sauce is a really delicious and very particular first course.

A fantastic and creamy dish that everyone will appreciate. You can enrich it in many ways adding vegetables, cooked ham or cheese.

Here’s the recipe and some tips!

Ingredients for potato gnocchi

  • 1 kg of potatoes
  • 1 and ½ cup 00 flour
  • 1 cup potato starch
  • 1 egg
  • 1 pinch of salt

For the béchamel

  • 4 cups milk
  • 1 cup 00 flour
  • ½ cup butter
  • salt to taste
  • nutmeg to taste
  • 2/3 cup  Parmigiano Reggiano

For seasoning

  • 1 cup tomato sauce
  • Parmigiano Reggiano to taste
  • oregano to taste

Baked Gnocchi with Béchamel Sauce

Directions

Start making some homemade potato gnocchi. Boil the potatoes in plenty of salted water until they are well cooked. Choose to cook the potatoes in abundant salted water, in the microwave or steam them. The cooking times will vary depending on the type of cooking chosen. It is important, however, that the potatoes are well cooked when they finish cooking.

Once ready, crush the potatoes with the appropriate tool when they are still very hot. If the obtained puree is still lumpy, pass it back inside the tool so as to eliminate the presence of even the smallest lumps. Transfer the puree so obtained inside a bowl or directly on the work surface where you will have to add the other ingredients as well.

Mix for a few minutes to obtain a well compact and no longer sticky. Reduce it into small pieces, turn into loaves and divide into small pieces to form your potato gnocchi.

If you want to give an even more particular shape to your gnocchi, pass them on a special tool or on the prongs of a fork. In this way, in fact, they will be even more beautiful to see and to present. Now that the gnocchi are ready, prepare the béchamel to season the gnocchi before putting it in the oven.

Place the milk, flour, previously sifted, salt and nutmeg in a large saucepan and mix well to eliminate any lumps. Then add the butter, move on the burners and cook for a few minutes stirring constantly until the butter has completely melted and the béchamel will have reached the right consistency.

When it is creamy, turn off the heat and then add the grated cheese, mixing well so as to incorporate it perfectly to the sauce.

Now that the béchamel is ready, cook your gnocchi. In a saucepan put plenty of salted water brought to a boil and cook the gnocchi for a few minutes. Wait for these to rise, that is a sign that they are cooked. Do not let the cooking continue too much as they will then have to end with the passage in the oven.

Take a baking dish and dirty the bottom with the béchamel to which you have added in the meantime the tomato sauce. Then add the gnocchi and cover with another béchamel to the tomato. Mix well and add plenty of grated cheese to the surface.

At this point, place the gnocchi in a preheated oven at 350°F for about 15 minutes so that all the flavors blend well together.

Once ready, serve the gnocchi to your guests when they are still warm with a handful of oregano if you like it.

Tips

Consume your Baked gnocchi with béchamel very hot immediately after their preparation so as to appreciate its creaminess.

Legume and Cereal Soup

Legume and Cereal Soup

A good legume and cereal soup will be perfect during the autumn and winter season.

It is, in fact, a very simple dish to prepare, healthy and substantial at the same time, which can be enriched with various types of vegetables or flavored with spices that most preferred.

Ingredients

  • 250 g of mixed vegetables
  • 250 g of mixed cereals
  • 2 carrots
  • 2 coasts of celery
  • 1 onion
  • 3 potatoes
  • 2 tomatoes
  • 1 clove of garlic
  • salt to taste
  • pepper to taste
  • rosemary to taste
  • 2 bay leaves
  • vegetable broth to taste

Directions

Start with the mix of cereals and legumes. Whatever legumes you have decided to use, soak them together with the cereals at least the night before the preparation.

In this way, in fact, they will begin to soften and will, therefore, be easier and faster to cook and prepare your soup.

Drain the cereals and legumes and chop onion, garlic, carrots and celery. For a perfect result use a mixer.

Add the chopped vegetables inside a saucepan with high sides together with extra virgin olive oil and let it cook for a few minutes. Then add the legumes and cereals previously deprived of the water in which you have kept them soaked and cook for a couple of minutes. Then prepare a vegetable stock and add it.

It is very important that the broth is very hot and added little by little to the preparation. Initially, the quantity of broth must completely cover the cereals and legumes used. Later, if necessary, add little by little, always keeping it warm.

Reduce in small cubes the tomatoes, strip of the outer skin and internal seeds and add them to the preparation. Then add the aromatic herbs and season with salt and pepper. It is important to add salt only at this stage and not at the beginning of the preparation. Cover with the lid. Continue cooking until the cereals are half cooked.

Meanwhile, wash thoroughly the potatoes, remove the peel and then reduce into cubes. Add the potato cubes to the soup. Cover again with the lid and cook for 20 minutes, adding more broth until the soup will need it. Consider, in fact, that the final result should not be too dry.

When cooked, all you need to do is add salt, pepper and extra virgin olive oil if needed and serve your legume and cereal soup to your guests.

Legume and Cereal Soup

Tips

Store the legume and cereal soup for a maximum of a couple of days in the refrigerator in an airtight container.

Before serving the dish again, however, it is necessary to heat it for a few minutes.

Stuffed onions

Stuffed onions

Stuffed onions are a very light appetizer, suitable for vegetarians; if desired, it can easily become a second course, serving in this case, however, a more abundant portion.

A variation of the classically baked onions, which in this case are cut in half and filled with a light but at the same time very greedy filling, then finishing the preparation with grated cheese.

Stuffed onions are a very delicate and tasty dish and are usually much appreciated by guests.

Ingredients

  • 4 onions
  • 1 tbsp of butter
  • Parsley, to taste
  • Laurel, to taste
  • Pepper, to taste
  • Extra virgin olive oil, to taste

For stuffing

  • 100 g zucchini
  • 60 g carrots
  • 120 g mushrooms
  • 1 tbsp butter
  • 2 tbsp Parmigiano Reggiano
  • 80 g potatoes
  • Extra virgin olive oil, to taste
  • Pepper, to taste
  • Parsley, to taste

Directions

Start with the basic ingredient of this recipe, the onions. Peel and wash them and steam together with some parsley, pepper and laurel stalks, which will flavor the water that will cook your onions. Thanks to steaming, your onions will be well cooked but will retain their consistency, without falling apart during cooking.

To verify that the onion is well cooked, even in the center, stick a small knife or toothpick in the center. If this enters easily it will mean that your onions are ready, but if you meet resistance, it is better to continue cooking.

Cooking for medium-sized onions is usually around 8 minutes. Depending on the size of the onions, however, the cooking time may increase or decrease. When the onions have reached the right cooking, take them and cut them in half.

After this, with the help of a knife, eliminate the onion’s heart, so as to obtain small bowls where then insert the stuffing that you will prepare shortly. The ideal thickness of this container is about 0,40 inc.

The removed onion, however, will not be lost; it will then be used to make the stuffing. Then take the advanced onion and cut into very thin cubes. At this point prepare all the vegetables of the stuffing. Start with mushrooms, preferably champignons, and deprive them of the earthy part and clean well to avoid that residues can then end up in onions.

Reduce the mushrooms into cubes of the same length and size. Do the same with zucchini, potatoes and carrots. Prepared all the vegetables to stuff your onions, proceed with their cooking.

Take a large saucepan and melt the butter and a little of extra virgin olive oil. Add the cut onions, carrots and potatoes after a few minutes. Season with pepper and salt and cook for about 8 minutes.

At this point add the mushrooms and zucchini and continue cooking for about 10 minutes.

Only when the vegetables are ready, proceed with the parsley, previously minced. To do this, use a crescent or a mixer, with which you will get a very good beat but especially in a few seconds.

Now all the ingredients of the stuffing are ready to start the real preparation of stuffed onions. Melt a little butter in a saucepan and brush it with a food brush on your onions, which you have placed on a pan or baking dish, previously lined with baking paper to prevent your onions will stick to the bottom.

At this point, fill your stuffed onions, up to the outer edge, using a spoon, and sprinkle everything with grated cheese, which during cooking will be gratinated creating a really delicious crust.

At this point, put the onions in the oven at 482°F for about 15 minutes or at 446°F for 10 minutes in a ventilated oven. The result to be obtained will be golden onions on the surface. Obviously, these cooking times refer to onions already well cooked and of medium size. Instead, if you use larger onions, adjust accordingly.

Serve onions warm but they can be enjoyed very well even at room temperature, so you can also prepare them earlier than when you are going to serve them to your guests.

Tips

Keep the stuffed onions for a couple of days if stored in an airtight container or place in the refrigerator.

If you have prepared the onions with fresh ingredients you can also freeze them before baking them in the oven in order to always have the best of this recipe.