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Pumpkin patties with provola

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I wanted a second tasty but light, nothing fried, something
of tantalizing … and here’s the pumpkin helped me!
A proverb says:
“Cook it as you want … but  it always is a   pumpkin!”
I disagree, these meatballs are
appetizing, provola then goes perfectly
with the sweet aftertaste of pumpkin,
accompanied the dish with fresh salad, I chose
songino and radicchio and lunch is solved!
Recommended wine:
Donnafugata Contessa Ermellina DOC Chardonnay Escape 2013
A wine with a label copyright and contains the story of a woman
as few, who decided, at a time when women in Sicily
was almost forbidden to leave the house,
to become an entrepreneur
dedicating his life to the vineyards and to the earth.
A Sicilian wine,
lovable that closes down on spicy tones.

And now … LIGHT THE FIRES!

INGREDIENTS:

300g pumpkin

-100g Of scamorza

-3 Tablespoons breadcrumbs

-1 Egg yolk
1/2 red onion

-salt To taste

-Oil Evo qb

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

I chose to cook the pumpkin in a pan with a little oil and a little onion,
instead of in the oven.
Once cooked, shake it,
add an egg yolk, grated provola, a little salt and
breadcrumbs, regulator,
the dough should be not too soft.
Now formed some balls that you will put in the oven at 180 degrees for 20 minutes.
Serve with a salad.

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Et voila … a winner dish!

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