Ambercup Squash and Carrots soup (Vellutata di Zucca e Carote)

Autumn means pumpkins and for me ambercup squash, they are an excellent source of vitamins and antioxidants and I love them, specially mixed with carrots. This is an excellent recipie for the first fresh autumn evenings. Best way to cook pumpkins is to steam them. Here for practical reasons I will cook all the veggies together in a pot.

Serving 6

Ingredients:
1 Ambercup Squash of about 600gr. (preferably organic)
Carrots 600gr.
3 Medium-small onions
1 Medium potato
100 cl Cream
2 Tbs of grated Parmesan Cheese (facutative)
Salt
Pepper
A dash of fresh nutmeg (facultative)

Instructions:

Peel and cut the carrots, the onions and the potato in pieces.

Cut the bottoms and the top of the Ambercup squash. Do not peel it but cut it in quarters, take off the seeds. Cut in small pieces. Add it to the other veggies.

Place them in a pot with cold water and bring to boil. When boiling low the heat and cook till the Carrot are soft.

When Carrots are soft mix all with an hand food processor. Be careful the content will be very hot! Add the cream, salt to taste, pepper to taste and, if you like, a dash of fresh nutmeg and the grated Parmesan cheese. Stir with a wooden spon. Cook at low heat for few additional minutes. Your soup is ready.

Serve in soup cups, top with basil or coriander leaves stripes and few drops of cream. Buon appetito!

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p

Pastiera Napoletana, Neapolitan Easter Grain Pie

The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel

My Italian Cuisine

Search This Blog