I start to cook, the more so that I have a new kitchen to be amortized ....
And to celebrate the resumption of testing it takes something special.
have always been my ball hard.
I tried and tried 1000 times with 1000 recipes ... were never as good as I wanted them! The first time
practically knew only of flour, second only to potatoes ... but after years and years I've found the perfect recipe. That is, I found it to Serena, she goes into restaurants and have the courage to call the chef to get to the recipe.
I tried and tried 1000 times with 1000 recipes ... were never as good as I wanted them! The first time
practically knew only of flour, second only to potatoes ... but after years and years I've found the perfect recipe. That is, I found it to Serena, she goes into restaurants and have the courage to call the chef to get to the recipe.
And this time the recipe is just perfect, so
cook today ...
Pumpkin Gnocchi
"Perfection is not to be perfect, but
constantly striving to it."
(Johann Gottlieb Fichte)
"Perfection is not to be perfect, but
constantly striving to it."
(Johann Gottlieb Fichte)
Ingredients 1 kg pumpkin peel
100/150 g semolina flour 1 egg
50/100 g 50 g parmesan cheese
Smoked ricotta
Nutmeg Salt Pepper
Cut the pumpkin into slices and bake at 200 ° C for 40, 45 minutes.
Remove peel the pumpkin, mash, add the semolina flour, egg, Parmesan, ricotta, nutmeg, salt and pepper.
Mix well all ingredients and cook in boiling salted dumplings made with the spoon or the sac-a-few. Place the dumplings
in a pan with butter and sage sauce, and bake just before serving grosolanamente grated smoked ricotta.
They're great!
Remove peel the pumpkin, mash, add the semolina flour, egg, Parmesan, ricotta, nutmeg, salt and pepper.
Mix well all ingredients and cook in boiling salted dumplings made with the spoon or the sac-a-few. Place the dumplings
in a pan with butter and sage sauce, and bake just before serving grosolanamente grated smoked ricotta.
They're great!
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