Autumn recipes

Pumpkin and chickpea soup

A healthy and tasty seasonal recipe, excellent when served with a generous portion of vegetables.

Ingredients: Cooked chickpeas 200 g - Pumpkin 200 g - Onion - Celery - Carrots - Tomato sauce - Salt - Pepper - Bay leaves - Thyme - Extra virgin olive oil.

Procedure: Finely chop onion, celery, and carrots and brown them in a pan with oil. Add the pumpkin, previously peeled and chopped, and a few tablespoons of tomato sauce. At this point add the chickpeas, spices, a little water, and cook with the lid on. As soon as the pumpkin is well cooked, serve and enjoy with a drizzle of oil and some toasted bread.

Pureed potato and pumpkin soup

A perfect autumn recipe to make the most of the sweet flavour of the pumpkin. It is an alternative idea to the classic vegetable soup, also appreciated by children.

Ingredients: Pumpkin 800 g - Potatoes 200 g - Shallot - Vegetable broth - Rosemary - Salt - Pepper - Extra virgin olive oil - Oilseed mix (pumpkin seeds, sunflower seeds, linseed).

Procedure: In a saucepan brown the shallot with a little oil, add the pumpkin pulp in pieces and the peeled and cut potatoes. Cook for a few minutes and add some vegetable broth and a sprig of rosemary. Cover and cook on a low flame, adding a few ladles of broth from time to time. Once cooked, remove the rosemary and blend with a hand blender until creamy. Add salt and pepper, serve and garnish with a drizzle of oil and a few seeds. If you like, you can taste it with toasted bread.

Radicchio and walnut risotto

This risotto is characterized by a combination that makes for a balanced and tasty seasonal first course.

Ingredients: Rice 300 g - Radicchio 300 g - Chopped walnuts 50 g - Onion ½ - Grated Parmesan cheese - White wine - Vegetable broth - Extra virgin olive oil.

Procedure: Brown the finely chopped onion in a saucepan with a little oil. Add the rice, toast it for a few minutes and simmer with white wine until reduced. Add the radicchio cut into pieces and the vegetable broth. Cook on a low flame with the lid on, adding a few ladles of broth from time to time. When the rice is cooked, add the chopped walnuts and stir in the Parmesan cheese. Serve.

Broad beans and chicory

A poor traditional dish, made with simple and genuine ingredients. It’s a quick recipe to enjoy hot with toasted wholemeal bread.

Ingredients: Dried hulled broad beans 500 g - Potato 1 - Chicory 2 heads - Garlic - Salt - Pepper - Extra virgin olive oil.

Procedure: In boiling water, cook the broad beans with a peeled and cut into pieces potato. Once cooked, blend with a hand blender and add chopped garlic, salt, pepper, oil. Separately, blanch the chicory in boiling and salted water for a few minutes and, then, pan-fry it with a garlic clove and a little oil. Serve the broad beans purée with the chicory on the side.

Pomegranate, corn salad, and green apple salad

An original, tasty, and easy to prepare side dish. It’s a good idea to eat the pomegranate, a typical fruit of the autumn season, in a simple and alternative way.

Ingredients: Pomegranate - Corn salad - Green salad - Walnuts - Salt - Extra virgin olive oil - Vinegar.

Procedure: Peel the pomegranate, scoop out the kernels and put them into a bowl together with chopped walnuts and corn salad. Wash the green apple, cut it into thin slices, keeping the skin on, and add them to the other ingredients. Drees the salad with salt, oil and vinegar. Serve.