As I already underlined in my recipe of pumpkin risotto with gorgonzola, pumpkin is the star of the autumn! I have cooked it in so many ways during the season…last time it was a soup I prepared for my colleagues at work for Halloween. We organized a soup contest so I put myself at work, to clean, cut it – once more! In the end there was no winner as everybody had prepared wonderful soups so we just ate them all and congratulated each other 🙂 That’s why I decided to prepare it again – and clean, and cut, and cook – for this post, but this time I thought to enrich it with another ingredient…lentils!
Fettuccine boscaiola (meaning from the wood) is indeed a family favorite. Pasta with mushrooms, we could simplify, but it is actually much more than this. Do you know this dish or ever tried to make it at home? If yes, then you already experienced the deliciousness I will try to show you, if not…you have no excuse. The variants are so many that you can’t just say no, you absolutely have to try… above all because you won’t regret it!
In autumn this is really a must, especially if you have the chance to find fresh mushrooms. I am a little spoiled, so this time I used porcini mushrooms – love the taste and the texture – but you can use champignons or other mushrooms you have at hand in alternative.
White bean and kale soup is a delicious warm dish that I highly recommed when the cold season comes. I have to say that during the last few days here in Brussels we have been experiencing a drastic temperature drop, and the days have started being shorter…and I immediately felt the urge to have a warm soup to help me going through the season change! When it comes to soups, I never know what to choose from but this time I just needed white bean and kale soup! I think you’ll also need it if you are reading this in the right emisphere…and if not, save it for later, I am sure you will appreciate 🙂
Once you start preparing your homemade vegetable stock, you’ll never stop! In italian cuisine, stock is your first ally, the inevitable companion in the preparation of soups and risotti. Without it, how could we ever hope to enjoy tortellini in brodo, cappone al forno for Christmas, or a magical ragù?? The utility of stock is never praised enough…
Yes, mayyyybe I am a little bit melodramatic, but we must admit that we can’t absolutely try to even remotely compare a good homemade stock to the fraud they sell us in supermarkets.
Those small insidious small cubes were the promise of freedom from the stove. Instead, now we have become ignorant about what we put in our dinner. In my stock I have carrots, tomatoes and many other vegetables …. but I have no clue about a veggie called monosodium glutamate 🙂 (more…)