Wednesday, October 15, 2014

How to make pumpkin puree at home

After trying this recipe you won't ever buy canned pumpkin puree again. It is so easy to make and so tasty. In my opinion, it is the main secret ingredient to create flavorful pumpkin pies, soups or any other recipe that call for pumpkin puree. You can make this recipe with any variety of winter squash. After cooling the puree you can place it in airtight container and freeze it. It will keep for at least three months.

Homemade Pumpkin puree
Cut one pumpkin in half. Take the seeds off with a spoon.


Put each half cut side down in a baking pan. Fill it with one inch water. Bake it in a 350 oven until soft (for about one hour for a medium size pumpkin)
Let the pumpkin cool and spoon out its meat in a mixing bowl. 


Puree the meat with a fork or in a food processor. Enjoy in your favorite recipe.

Tuesday, October 07, 2014

Vendemmia: Taralucci al Montepulciano

Those cookies are traditionally made in Abruzzo to celebrate the Vemmdemia or Wine Harvest in October. I usually make this recipe with a dry wine wine but this cookie with Montepulciano d' Abruzzo  is really addictive.

  • 2 ½ cups All-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • pinch salt
  • ¾ cup Montepulciano
  • ¼ cup olive oil
  • 1 teaspoon anise seeds
  • 1 orange zest

Preheat the oven to 350F. Mix together the flour, sugar, baking powder and salt. 
Add the rest of the ingredients and mix all the ingredients together until you obtain a dough that's firm but fairly soft.
 Form the dough into a ball and cover it with plastic wrap. Let it rest in the refrigerator for ½ hour. Cut the dough in small pieces that you can roll it into logs and then shape into rings. 


Dredge the cookies in granulated sugar, and put them on cookie sheet lined with parchment paper. 

Bake them until they are lightly golden brown (around 25 minutes). Cool them on a rack and serve them at room temperature with a glass of wine.