Cannelloni di zucca e timballo di zucca

pumpkin plateCannelloni di zucca e timballo di Zucca: La zucca in questo periodo la possiamo trovare in abbondanza, Non costa molto ed e’ molto versabile, perche’ si puo’ cucinare in tanti modi e molto velocemente. E’ un alimento molto valido perché contiene tante fibre, molte vitamine ma nello stesso tempo non contiene molte calorie. Quindi potrebbe essere un alimento per chi segue una dieta.

Io oggi ho fatto I cannelloni e lo sformato con lo stesso condimento, molto semplice, veloce e gustosissimo. In 30 minuti il pranzo e’ pronto.

Ingredienti 4 a 6 persone

  • 250 g di besciamella
  • 1 kilo di zucca
  • 2 salsicce piccanti
  • I spicchio di aglio
  • 3 cucchiai olio (Tenute Carcasole)
  • Prezzemolo, peperoncino, basilico
  • 150 g di ricotta di mucca
  • 1 dado vegetale
  1. In un tegame abbastanza grande, mettere I 3 cucchiai di olio, l’aglio sminuzzato, il peperoncino la salsiccia ridotta in piccolissimi pezzi e far soffriggere, aggiungere la zucca con un pizzico di sale un dado e far appassire la zucca. Lasciar cuocere, a cottura ultimata mescolare molto bene per far si che diventi come una purea.
  2. Lasciar raffreddare prima di aggiungere la ricotta, sempre mescolando energicamente.
  3. Cucinare le sfoglie e farle scolare, condirle poi con la salsa fatta, l’ultimo strato aggiungere tanta besciamella e infornare per 15 minuti.
  4. Stessa cosa per I cannelloni.

pumpkin plate

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About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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