September 21, 2010

pumpkin tortino


when somebody asks me why autumn is my favourite season i have at least twenty reasons to give, one of which is pumpkin. i love pumpkin in both savoury and sweet interpretation and i would eat it every day, but of course it's best to eat it know, during the autumn harvest. among many pumpkin recipes the pumpkin tortino is perfect for the inauguration of the pumpkin season! you can have it as an appetizer or together with the main dish and believe me, it has a really divine taste! so let's the pumpkin season start! 

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quando qualcuno mi chiede perché l’autunno è la mia stagione preferita ho almeno venti motivi da offrire uno dei quali è la zucca. adoro la zucca in entrambe le versioni, quella dolce e quella salata e la mangerei ogni giorno, ma il periodo migliore per mangiarla è proprio adesso, durante la raccolta autunnale. tra molte ricette con la zucca che uso credo che questa per il tortino sia la migliore per inaugurare la stagione! potete gustarlo come antipasto oppure come il contorno e credetemi, ha un sapore divino! allora che la stagione per la zucca inizi!

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kiedy ktos mnie pyta dlaczego jesien to moja ulubiona pora roku mam conajmniej dwadziescia powodow, zeby to wyjasnic. jednym z nich jest dynia. uwielbiam dynie zarowno w slonej jak i w slodkiej postaci i jadlabym ja codziennie, ale najplepszy moment na objadanie sie dynia jest wlasnie teraz, podczas jesiennych zbiorow. posrod wielu dyniowych przepisow, ktore znam mysle, ze ten na dyniowy torcik jest najlepszy na inauguracje sezonu! mozecie sie nim delektowac jako zakaska, lub jako dodatkiem do glownego dania i wierzcie mi, smakuje naprawde bosko! niech wiec dyniowy sezon sie zacznie!


you will need, vi servirà, bedziecie potrzebowac (for 6 tortinos):
- 100g (3,5 oz.) of a fresh pumpkin, di zucca fresca, swiezej dyni
- 2 medium potatoes, patate medie, srednie ziemniaki
- 1 egg, uovo, jajko
- 4 tablespoons of grated grana padano or parmigiano reggiano, di parmigiano o grana grattugiata, tartego parmezanu lub grana padano
- 100g (3,5 oz.) of fresh cheese ricotta style or fresh goat cheese, di formaggio ricotta fresco o formaggio fresco di capra, swiezego sera bialego typu ricotta lub swiezego koziego sera
- 1 teaspoon of breadcrumbs, cucchiaino di pangrattato, lyzeczke bulki tartej
- salt and pepper, sale e pepe, sol i pieprz



boil the potatoes with skin in salted water until they are soft. bake the pumpkin (with skin and covered with kitchen foil) for about 30 minutes in the oven at 180°c (375°f) - check with the fork if the pumpkin is soft enough. leave for cooling for 10 minutes and take off the skin from potatoes and pumpkin. mince baked potatoes and pumpkin with a fork in a bowl. add the egg and fresh cheese and mix well. add salt and pepper and grated grana/parmigiano at the end.
prepare the pans (same as for panna cotta or as for individual sufflè): butter and sprinkle with breadcrumbs. fill the pans and bake in the already hot oven at 180°c (375°f) for about 20 minutes. serve hot or tepid and enjoy!

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bollite le patate con la buccia in acqua salata finché non sono morbide. nel forno cuocete la zucca con la buccia avvolta in alluminio per 20 minuti ca. a 180°c (375°f) – verificate con la forchetta sa la zucca è già morbida. lasciate intiepidire per 10 minuti e togliete la buccia di zucca e patate. diminuite la zucca e la patata con la forchetta in una ciotola. aggiungete l’uovo e il formaggio fresco e mescolate bene. unite il sale e il pepe e grana grattugiata alla fine.
preparate gli stampi (gli stessi che per la panna cotta oppure per i sufflè individuali): imburrateli e cospargete di pangrattato. riempite gli stampi e infornate a 180°c (375°f) per ca. 20 minuti. servite caldo o tiepido e godetevelo!

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ugotujcie ziemniaki ze skorka w osolonej wodzie az stana sie miekkie. upieczcie w 180°c (375°F) dynie ze skorka w folii aluminiowej przez ok. 20 minut – sprawdzcie widelcem czy dynia jest juz wystarczajaco miekka. zostawcie do wsytudzenia przez 10 minut i zdejmijcie skorke z dyni i z ziemniakow. rozdrobnijcie dynie i ziemniaki widelcem w misce. dodajcie jajko i swierzy ser i dobrze wymieszajcie. dodajcie sol i pieprz oraz starty parmezan na koncu.
przygotujcie foremki (takie same jak do panna cotta lub do pojedynczych sufletow): wysmarujcie maslem i posypcie tarta bulka. napelnijcie foremki i wstawcie do pieca na ok. 20 minut. podajcie na goraco lub na letnio i smacznego!


and which is your favourite recipe for the pumpkin season?

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e qual'è la vostra ricetta preferita per la stagione della zucca?

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a jaki jast wasz ulubiony przepis na sezon dyniowy?



17 comments:

Beach Vintage said...

I love pumpkin too especially in a salad.

Catherine said...

Hi Justyna! is the recipe for a small pumpkin or can i use a piece of it? is it easy to peel after it goes into the oven? It seems so good, I want to make some. Catherine

love lives in the kitchen said...

hi catherine,
for six individual tortinos it's enought to use 100g of fresh pumpkin (which is usualy a slice, about 1/4 of one small pumpkin). when it stays in the oven for about 20 minutes it's easy to peel. if you want you can use more pumpkin and less potato, but potato will make it more solid. if you have more doubts just let me know :)

colores said...

Ciao bella, anch´io adoro la zucca!!! infatti lo scorso fine settimana ne ho acquistata una e prepareró una calda zuppa!!! bacioni e grazie per la ricetta!!!

Robyn MacLarty said...

Mmm, that looks so delicious and simple... You are magic in the kitchen!
Robyn
x

Claudia Medeiros said...

I love pumpkin a lot, too.
Here's a recipe I use to cook for dessert http://claudiarecipes.blogspot.com/2009/10/pumpkin-compote.html

Besides, we also have pumpkin here in so many recipes like: beans, meat, salads, desserts... It's really an amazing and versatile vegetable :)

Have an inspiring season, sweet friend,

xxx

Lory B. said...

Questa ricetta è stupenda!!!
La proverò prestissimo, grazie di cuore!!!!
A presto!!!!

Home and Lifestyle said...

Autumn is not my favorite, but I love pumpkins! And your recipe...like always...it will be delicious, it seems so good!!!

Have a nice evening! Many hugs for you Justyna from Ingrid

Federica said...

fantastica questa ricetta!!!bravissima!!un abbraccio!!!!!!!

Flaviana said...

Ciao Justyna
mi piacciono molto le ricette che prevedono le porzioni individuali..non vedo l'ora di provare questa, sembra appetitosissima!! Se proprio un ottima cuoca, complimenti!!
P.S. mi piace tanto anche la pumpkin pie ma quella è una vera e propria bomba di calorie :-)
xxx

Annalisa said...

Bellissimo questo tortino di zucca,lo proverò sicuramente!
Io non ho una ricetta preferita con la zucca, ma mi ricordo di una minestra fantastica che cucinava un cuoco,che un bel po' di tempo fa lavorava con me in ristorante. Era davvero squisita!
Ciao e buona serata, Annalisa

Peanutts said...

I used to hate pumpkin , maybe becuase my mum used to make this curry out of it , but have discovered they taste better made in sweet dishes than with savory ones:) , have a nice day

Secret Garden Cottage said...

Hi Justyna,
This looks delcious! Your pictures are really beautiful, too! What a great fall post!
Thanks so much for your visit and becoming a follower. Your blog is so lovely... I am a new follower of yours, too. :)
Have a great day!
~ Jo

Joy said...

Such a wonderful post! I have put a link on my fb Comfort Food page!

Torie Jayne said...

Looks and sounds so yummy! Have a sweet day!

theUngourmet said...

Hey, I just posted a pumpkin recipe too! ;) I love your savory pumpkin recipe. Your photos are so pretty!

terry said...

Adoro anche io la zucca, in ogni variante, dal dolce al salato!
ottima ricettina questo tortino!
bacioni!

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