If you have prepared your themed decorations, with ecological and recycled materials, and if the costumes of the little ones are ready, you just have to prepare some delicious dishes to brighten up the evening. The recipes that we will offer you will naturally be based on pumpkin, the seasonal ingredient par excellence of this late October party.
Don't store avocado like this: it's dangerous
Also this year the great appointment with witches and elves, walking corpses and zombies from beyond the grave returns to celebrate the long Halloween night! And are you really ready to welcome them to celebrate the most terrifying and spooky event of the year?
If you have prepared your themed decorations, with ecological and recycled materials, and if the costumes of the little ones are ready, you just have to prepare some delicious dish to brighten up the evening.
The recipes that we will offer you will naturally be based on pumpkin, the seasonal ingredient par excellence of this late October party.
Rigatoni with autumn flavors (with pumpkin, chestnuts, radicchio and smoked provola)
The first dish that we propose for Halloween this year is quite rich and substantial (but we assure you that it is worth preparing and enjoying it) and for this we have provided a unique dish, without a second.Ingredients for 2 people:
- half onion
- 3 spoons of extra virgin olive oil
- half a glass of red wine
- 1 leg of radicchio
- 500 g pumpkin (cleaned, peeled and boiled for about 30 minutes)
- 15 chestnuts (boiled for about 20 minutes and peeled)
- a few leaves of sage
- 150 g of smoked provola cut into cubes
Cut the onion into thin slices and heat it with oil, over medium heat, in a large pan until it is golden brown, then add the radicchio and let it dry for about ten minutes. Deglaze with the red wine and cook for another 5-6 minutes.
Heat the water for the pasta (you can also use a format other than rigatoni, as long as it is short pasta).
At this point, add the crumbled chestnuts to the sauce that is cooking in the pan, cook another 4-5 minutes, then add the sage and pumpkin and continue to leave everything on the stove for a few more minutes.
When the mixture is homogeneous and dense, it will be ready to be used to flavor your pasta: when cooked, drain and stir it over high heat with the sauce, then serve, possibly in an emptied pumpkin (as in the photo).
Pumpkin and saffron sponge cake with caramelized topping
- 400 gr of pumpkin cut into thin pieces
- 2 small glasses of maraschino + 4 tablespoons of brown sugar
- a sachet of saffron
- two tablespoons of lemon juice
- 10 tablespoons of 0 flour
- 10 spoons of brown sugar
- 10 tablespoons of vegetable liquid obtained from the soaked pumpkin + another 4-5 tablespoons of the remaining liquid (to wet the cake once cooked)
- a sachet of yeast
- 1 vial of vanilla
- 4 eggs
- 6-7 tablespoons of brown sugar for the caramel
- 1 pinch of salt
Cut the pumpkin into slices, put it in a bowl and sprinkle it with the maraschino (where you have dissolved the saffron), the 4 tablespoons of sugar, the lemon juice and let it flavor for about 5 hours.
Then, drain the pumpkin and keep the liquid.
Whip the egg yolks with the 10 tablespoons of sugar and the vanilla vial, add the sifted flour with the yeast sachet and whisk until you get a smooth and homogeneous dough (without lumps), add 10 tablespoons of pumpkin liquid and at the end, gently add the whipped egg whites with a pinch of salt.
Once this is done, prepare the caramel: pour 6-7 tablespoons of sugar and a few drops of lemon into a saucepan, mix and melt over low heat, then pour the sticky liquid into a non-stick baking pan, spread it evenly, then lay the pieces on top. pumpkin to form an even layer.
Pour the sponge cake mixture over it and bake for 50 minutes at 170 ° C in the preheated oven.
When cooked, let the cake cool, turn it over and finish it by sprinkling the remaining liquid of the pumpkin.
All that remains is to wish you a good appetite and a happy one Halloween!
Photos and texts: Verdiana Amorosi