Pumpkin cous cous twice

Hi everyone!

Today a very very quick lunch or dinner dish idea …

Pumpkin cous cous. I already did a pumkin cous cous dish here in my blog but … in latin they say “repetita adiuvant”, which means to repeat helps. So …

Let’s start cutting the pumpkin in small cubes (the size up to you).

In a sauce pan heat some extra virgin olive oil with a couple of pieces of garlic.

If you wish you could add a blond onion or shallot, also cut in small pieces.

Stirr.

Add the pumkin.

Stirr and let it cook.

Pumpkins are softer than carrots, but they need a bit of time to cook. So be patient and just check from time to time the consistence of the cubes. They don’t have to become too soft, but just softer than raw. But we are speaking about minutes (not hours!).

Pumpkin are quite rich in water so you will see stirring that it won’t burn, just lower the flame if you are afraid of burning, but don’t worry, and it is nicer a bit crispy more than watery.

Once the pumpkin is cooked just add some cous cous. And go on stirring. Add some water too, but not too much.

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The cous cous will incorporate the water, and grow in size.

Stirr a few minutes. And that’s it!

Decorate the plate with a leaf of persil and some ginger powder.

Add extra virgin olive oil. No other spices if you want to keep the dish quite delicate. Ginger already adds a touch of zest.

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And enjoy then!

 

Thanks for reading me … and see you next!

Take care

Venere Rice with Pumpkins

Hi everyone … it has been a while, I know …

But I’ve been 4 months working in Sardinia, and no way to cook there, I had no kitchen.

Anyway, no more excuses now.

I will start back with this post, a simple and healthy dish: Venere black risotto with pumpkin.

I have to tell you that the black Venere rice I’ve used, I bought it in Sardinia. Amazing taste, even by itself.

Here’s the picture.

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So let’s start boiling the rice on one side, on the other hand, in a saucepan, stirr some garlic and one onion (or shallot if you wish to have even a milder taste).

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Once they have started to cook, add the pumpkin previously cut in pieces.

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The smaller you cut the pumpkin, also the quicker and more easily it will cook, but even bigger pieces will melt and be cut with a wooden spoon while stirring later, so do not worry too much, and like carrots, pumpkin doesn’t have to be cooked too much, not to lose too much the vitamins (vitamin A in particular).

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Once the pumpkin is cooked (and you will see it because you will be able to cut it with a wooden spoon (it shouldn’t taste anymore crounchy, but softer, though not too soft anyway), add the Venere rice.

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If you don’t exaggerate with the water you will see that after 40 min all the rice water will be almost evaporated, that means even more concentration of nutrients. No particular need to add water to the pumpkin, but use the rice water, if there’s any left, and if needed. Pumpkin is usually quite rich in water, and it is important not to have too much of it in the sauce pan, because we do not want the pumkin to be boiled but stirred in the garlic and onion.

So add the rice and stirr for a few minutes to let both rice and pumkin mix and become tasty. Attention not to burn it, but the mixture has to become a bit drier.

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And that’s it. Job done!

You could decorate with some chili, and of course extra virgin olive oil.

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Enjoy!

And you could have it also as a cold main course the day after (keep it in the fridge, but put it in the fridge once is not too hot anymore).

Delicious!

Thank you very much for reading me again …

See you soon! Next post …

Take care

Barbara

 

 

 

 

 

 

 

 

 

Farro pasta with pumpkin and anchovies

Something really delicious I did by chanche …

Farro pasta, with pumpkin and anchovies … so tasty!!!

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Cook some farro pasta.

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In a sauce pan stirr a golden onion, and cook the pumpkin cut in small cubes.

Add the anchovies cut in small pieces.

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Stirr.

Add the pasta in the sauce pan and mix it all.

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And that’s it!

Don’t add any salt because of the anchovies.

Just some extra virgin olive oil in your plate. And enjoy!!!

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Thanks again for reading me …

See you soon!

 

Pumpkin spicy cous cous

Another easy and quick dish to prepare …

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the longest thing is to cut the pumpkin.

Let’s start from a sauce pan, garlic, a couple of small shallots or white onions. Stirr fry them (cut) a couple of minutes with some extra virgin olive oil.

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Cut the pumpkin and add it.

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Let it cook.

Add some water and the cous cous (not too much, a third in volume if compared with the pumpkin).

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Stirr (not to stick it). Let the cous cous cook, and if necessary add more water.

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Let the water evaporate.

Garnish with some ginger powder, white pepper …

and in the plate oreganon, chili, salt if you wish …

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And enjoy it with some extra virgin olive oil too.

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Thanks!

See you next …