3 IDEE CON LA ZUCCA: ricette non banali ma facili - Soufflè, Farrotto, Parmigiana | Davide Zambelli

Pumpkin recipes? I'll present you three, all quick and easy, yet incredibly delicious and, above all, unusual. You'll find a light, autumnal appetizer—a savory pumpkin soufflé—then a healthy yet delicious first course, pumpkin farrotto, and finally a delicious, stringy, and creamy pumpkin parmigiana. Pumpkin lovers, you'll swoon over their deliciousness! I agree. #pumpkin #recipe #risotto ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, MOST IMPORTANTLY, ADDITIONAL TIPS ;) - ... In the end, I went with the ideas because abundance never meant famine, and at least this way I can satisfy multiple tastes in a single video. However, the work was particularly challenging, as recording a video with multiple recipes is always challenging, but sometimes you just have to... The first recipe is delicious and elegant, featuring a savory, fluffy, and melt-in-your-mouth soufflé. The base is made with a butter-enriched béchamel sauce, and eggs are added. The yolks are beaten directly, while the egg whites need to be whipped to create the fluffy cloud effect typical of a soufflé. To make it pumpkin-based, a creamy, smooth pumpkin puree is added. To prepare it, you'll need to blend some cooked pumpkin, and to cook it quickly, I use the microwave. Simply arrange some evenly sized slices in a baking dish, cover with plastic wrap, and cook on high for about 15 minutes, or until the pumpkin is very soft and easily puréed. Of course, you could also use the oven or steamer. The key is to have a very soft consistency, which is essential for blending and obtaining a very smooth puree. Be careful with the cooking. The soufflés are ready when they're lightly golden on the surface, so don't rush them, and above all, once they're ready, you should eat them immediately, otherwise they'll deflate. This isn't a bad thing, but that's just how soufflés are. They take a while to cook, and they hate waiting. If you want to prepare them ahead of time, just whisk the egg whites until they're incorporated. This step should be done when you're ready to bake them. I find the second idea particularly healthy and sustainable. It's a kind of risotto, but made with spelt, so we'll call it farrotto. Usually, farrotto, a bit like orzotto, isn't as creamy as risotto. In this case, however, you're guaranteed a smooth and creamy result thanks to the beloved pumpkin, which will do its job, becoming increasingly mushy as it cooks. But be careful: it shouldn't look too much like a cream soup made with grains. Part of the pumpkin should be mushy, while part of it should remain intact, to stand out a bit. So, towards the end of cooking, pierce it with a fork, then mash a few cubes to achieve the desired result. It's a rustic recipe, certainly not photogenic but truly amazing in flavor. It's not just pasta or rice. Alternate grains, as there are so many, more than you can imagine. I used hulled farro, which is less refined and requires soaking for at least 6 hours, but you could also use pearled farro, which doesn't require soaking and cooks faster. Finally, here we are with the last idea, the most delicious and my favorite. This is a fantastic parmigiana, made with pumpkin, of course, layered with béchamel sauce, braised leek, provola, and a delicious gratin on top, topped with breadcrumbs and grated Parmesan cheese. To top it all off, there are also strips of pancetta, which you could also replace with some delicious guanciale. This is a fantastic second course, or even a main course, that will inspire confidence in everyone and I'm sure it will be a sellout as soon as you bring it to the table. As always, I hope you enjoyed these ideas, found them interesting, and can use them because they inspire you. Thanks as always, friends. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • TIK TOK : @davide_zambelli