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PENNE WITH SAUSAGE AND CREAM PUMPKIN

This recipe was given to me and Leah's Pina TRY TO ENJOY for the GAME FORUM ZASUSA that I prepared with great pleasure, and came a very delicious dish that my guests appreciated!

INGREDIENTS
500 g PUMPKIN
300 g of sausage
100 g of white sauce
1 / 2 cup white wine
salt and pepper
olive oil to taste
70 g of grated cheese
1 spring onion (which I added)
a spoon of sweet paprika (which I added)

Take pumpkin, peeled, cut and take away the filaments diced not too small, we take a high-pan, put oil and add the sausage and cook for a few grainy minutes, when it is ready scoliamola oil and put it in a dish.
In the same pan and with the same oil we're going to cook the onion and our pumpkin into cubes, add salt and pepper, stir and cook for a few minutes, add the wine on the pumpkin and cook over medium heat with the lid, stirring occasionally, you'll see if that dries, add a few drops of water.
When the pumpkin is soft enough, add the previously cooked sausage, stir and cook for few minutes.
With a little patience to go off a little pumpkin without the sausage that will help us to blend together with the sauce.
We combine our cream into the pan with the squash and sausage, adding the paprika, stirring to mix everything and if necessary add salt and pepper. Cook the penne al dente and versiamole in the pan with the cream and sprinkle with grated cheese .

C recipe on this forum I participate in the game of Zasusa:

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RIGONI Asiago and Vence: TWO MAJOR COMPANIES TO MY BLOG

Hello dear friends, thank you as always give me the attention, for your visits and your comments, and today I want to tell you about two new collaborations with Rigoni di Asiago and VENCE !


The Rigoni di Asiago involved in the manufacturing and trade in the food market by offering products exclusively from farming. The traditional honey production, the company has successfully joined the jam Fiordifrutta, DolceDì the natural sweetener, cream and hazelnuts hazelnuts and fruit ready to use fructose. The Rigoni di Asiago works in nature and with nature.

or I've already tasted the famous E Hazel ... ' a pleasure!




Venchi producing chocolate since 1878, always paying attention to quality and taste of its products, and that is why you can find the best products and prestigious Venchi boutique.

A chocolate that will enhance your taste buds!

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Stuffed Eggplant "to snuff"

4persone Ingredients:

• 4 medium eggplants, 1 onion
• ;
• 1 clove garlic;
• 2 tbsp tomato sauce;
• 1 salted anchovy;
• 1 bunch of parsley;
• 3 tablespoons of pecorino cheese (or cheese) grated
• 3 tablespoons of bread crumbs;
• extra virgin olive oil;
• salt, pepper

Wash the eggplants, remove the stalk and cut in half lengthwise. Sprinkle with salt and leave in colander for about 1 hour. After this time, rinse and blanch for 5 minutes. Drain them and place them on a towel to dry, then with a boxcutter empty it in order to get the cups and cut the flesh into small pieces.

Melt the Append, desalinated and boned in a little hot oil and pour into a bowl.

Finely chop the onion and let it dry in a pan with a little oil, add the chopped eggplant and saute everything for a couple of minutes. Turn off, then the flame when the mixture has cooled, stir the sauce acciuga.Unite cheese, bread crumbs, minced garlic and parsley sauce, salt and pepper and mix everything thoroughly. Obtained with the stuffing, fill the eggplants, and arrange in a greased pan, then cook in oven at 180 degrees for 25-30 minutes.

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COLLABORATION WITH MILL SPADONI

Flour is one of the main ingredients for our recipes from cakes, pasta, bread, pizza and the company MOLINO SPADONI , produces a wide range of meals and special blends, all of the highest quality, guaranteeing excellent results in using both professional and domestic use.

can be found in all supermarkets, flours and mixes for your every need, from traditional to organic flour and whole for the polenta, flour kamut special chickpeas and chestnuts .... but go to visit their site to discover the vast range, thousands of ideas for new recipes.

MOLINO SPADONI has also honored me of his special meal to prepare so many good dishes!

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Switching to the new blog. Advanced Photoshop

It is now almost completed the transition to the new blog .

Please update your bookmarks and direct them to ...

http://blog.claudiovignola.com