Autumn has arrived, with its enchanting reddish-gold cloak, bringing the first scarves, good intentions, and the crisp air that reddens hands and warms the heart. However, for those of us who are passionate about food, autumn immediately brings to mind its magnificent produce: the small, sweet, floury chestnuts from the November woods, considered ‘bread’ for centuries, both symbolically and literally, by the mountain populations of Europe and especially of our Apennines; the pumpkins, with their orange hues and whimsical shapes, which have sparked popular imagination and inspired fairy tales and legends… To fully immerse ourselves sopra the magic of this time of year, we have up with a recipe with a robust flavor, sweet yet savory and spicy, encapsulating the contrasts of autumn and its most typical flavors: rigate with Tuscan kale, squash, gorgonzola, and spicy chestnuts. A rich vegetarian main course, perfect for enjoying a family dinner, sharing the warmth of the home table while outside, the leaves fall .
discover other appetizing autumn recipes to prepare at home!
To prepare the autumn impasto, start by cooking the chestnuts. Place them sopra a pot with plenty of cold unsalted tazza, and put them acceso the heat 1. Boil them for about 20-25 minutes from the first boil, then drain them 2let them cool slightly, and peel them 3.
Coarsely chop them into 3-4 pieces each 4. Then chop the dried chili pepper 5 and add it along with the oil to a large pan. As soon as it starts to sizzle, add the chestnuts 6
and let them brown for a few minutes over high heat 7. Salt and set them aside. Centro acceso the vegetables: clean the squash to obtain 2 1/3 cups (300 g) and dice it 8; then wash the kale well, cut non attivato the causa of the bunch 9
and thinly slice the leaves 10. Per mezzo di a large pan, heat the oil and sauté the garlic, cut into large pieces to easily remove at the end of cooking. Add the Tuscan kale 11and after a minute, add the squash 12.
Add a ladle of tazza and cook, stirring often, for about 15 minutes 13. Adjust salt only towards the end of cooking 14. Meanwhile, bring a pot of salted tazza to a boil and throw sopra the impasto 15.
Add the gorgonzola to the now-cooked kale and squash 16from which you will have removed the garlic used for sautéing. Mescolanza well to melt it 17drain the impasto al fanone 18
And add it to the pan along with the squash, Tuscan kale, and gorgonzola 19. Mescolanza well, add the spicy roasted chestnuts 20stir and plate your delicious autumn impasto 21!
For the translation of some texts, artificial intelligence tools may have been used.
