Sunday with a nice group of friends we had a picnic in Mugello, precisely Vicchio. As a whole group liked to eat, including Piccolotto, we could not christen the day going in the park of wonders, or Forteto, a company that produces and distributes directly to consumers. You can find a little of everything ', but since my finances are certainly not unlimited, I had to restrain myself. "What porridge" ... as my eldest son would say ... in short, in short I just looted Zinzin, or summing up: un chilo e seicento grammi di ricotta di mucca, degli ottimi gnocchi di farro, succo di mela (che guarda caso non è arrivata manco a casa) e un vasetto di salsa al tartufo e ovviamente le mele di vario tipo e pezzatura. Ma avrei voluto prendere il tris di tagliatelle (basilico, nero di seppia e peperoncino), svariate torte artigianali, marmellate caserecce, una valanga di marroni stupendi, ecc...
Per questo piatto ho utilizzato appunto gli gnocchetti al farro e una piccola parte della ricotta (un chilo invece è finito dritto dritto nella crostata, I will post soon as well) with the delicate and sweet pumpkin. My husband really enjoyed (the same goes for me), and together we all brushed with extreme joy and in no time. Cavolicchio .... should plan to eat, quietly enjoying every bite ... Oh well ... by
300 g fresh ricotta
a high quality package for two people
spelled gnocchi with 600 g of fresh pumpkin flesh is firm and a sprig of sage
extra virgin olive oil salt a pinch
to smash the pumpkin Pour a little olive oil on, a pinch of salt and white pepper and some sage leaves, torn into pieces with your hands. Bake in oven at 180 degrees until it will be nice soft to the touch. Meanwhile, put water to boil. Removed it to puree the squash with a fork in a large bowl, mix together the ricotta too little oil to raw eu. Once cooked the dumplings, put them in the bowl, stirring gently to make them taste. A round of fresh pepper and some grated parmesan and there they were ready to be enjoyed.
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