The term pumpkin identifies the fruits of various plants belonging to the family of Cucurbitaceae, including some species of the genus Cucurbita (Cucurbita maxima, Cucurbita pepo and Cucurbita moschata ) but also species from other genera such as ornamental gourd or Lagenaria vulgaris. The pumpkin is commonly used in the cuisine of different cultures: in addition to pumpkin, even if they eat seeds, properly salted. The pumpkin is a vegetable that lends itself to a thousand recipes is consumed cooked baked, steamed, in soups or risotto, fried in batter. From the seeds you get a reddish oil used in cosmetics and traditional cuisine.
in Anglo pumpkin is used for the construction of Jack-o'-lantern, lantern rudimentary feature used during Halloween to ward off witches and ghosts.
Pumpkin Jam!
This jam has a heady aroma of pumpkin and encourage you to try in any way, ...
Just read the blog I am now asked Saffron Yellow "taste of how it could be?"
auks procuratemi all the ingredients, so there are very few, for a rocking goodness, I am immediately put to work ... it's really good for pies, on a beautiful toast, not to mention as an accompanist of cheese!
Let what we need:
½ cup Amaretto di Saronno liqueur,
½ teaspoon cinnamon
1 lemon peel and
a pinch of nutmeg
The flesh of a pumpkin with a beautiful yellow pound of weight
350 grams of sugar.
Preparation:
Cut the flesh into small pieces, then put it in a steel pot and add the sugar covered with a lid and let marinate overnight in a cool (12 hours).
After the soaking time, put the pot on the stove and add the juice and grated lemon rind, nutmeg and the cinnamon, cook on low heat for about an hour, then spend the ingredients through a sieve, add the liqueur (or amaretti powder) and mix well.
potted immediately chiudete con i coperchi e capovolgeteli: fate raffreddare i vasetti, poi metteteli in una pentola contenente acqua fredda che li ricopra completamente.
Portate ad ebollizione e fateli bollire per 20-25 minuti, poi spegnete e fate raffreddare il tutto.
Asciugate i vasetti di marmellata e poneteli in un luogo fresco, buio e asciutto.
Spero la proviate io la mangio a cucchiaiate...
Grazie dell'attenzione
Antonella.
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