Autumn recipe: pumpkin and taleggio risotto
The colors of the Cascina change in October
The bright green of the cereal fields gives way to the dark furrows of the plowed and fertilized fields. The colors of the spontaneous essences of the stable meadow have been mowed, dried and stored in the barn: the meadow rests.
On the bare branches of some trees, bright persimmons and rich pomegranates light up, while beautiful pumpkins emerge in the garden.
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The bright green of the cereal fields gives way to the dark furrows of the plowed and fertilized fields. The colors of the spontaneous essences of the stable meadow have been mowed, dried and stored in the barn: the meadow rests. On the bare branches of some trees, bright persimmons and rich pomegranates light up, while beautiful pumpkins emerge in the garden. |
The breeder's jobs change.
No sowing or irrigation: the land is being prepared for the next crops and rain and snow are expected to quench the thirst of our land parched by a too difficult summer. The days are getting shorter: we spend less time in the fields. Calf births drop: we leave the stable when it gets dark and stay a little longer in the warmth of the house.
The rhythms and ingredients of cooking change.
We no longer prepare cuts of meat for grilling or juicy beef ribs to roast on the grill in the heat of summer. We use the same cut as the blancho to prepare a good boiled meat, which simmers calmly and warms the kitchen and hungry stomachs in one go.
These are the colours, rhythms, warmth and scents that inspire us in the Autumn Box of our Cascina: a good broth, cubes of pumpkin from the garden, tasty sausage and a creamy Taleggio PDO to prepare a genuine risotto. And if many are preparing Halloween pumpkin, today we will prepare an autumn recipe for a delicious pumpkin, sausage and taleggio risotto.
The super Genuine Autumn Box
The new Autumn Box contains all the ingredients to bring home the unmistakable flavors and aromas of autumn in Cascina and the family-run short chains. The Tasting Box includes the following products, perfect for preparing this tasty risotto that we offer:
- Whitesteel for broth
- Taleggio DOP red writing
- Salamella
- Diced Lowland Iron Cup pumpkin
The autumn recipe for risotto with pumpkin and taleggio cheese
Ingredients for 4 servings:
- 1 l of blanched broth
- 400 g Carnaroli rice
- 300 g Iron Cup pumpkin diced
- 250 g of Taleggio rosso DOP
- 250 g of Luganega sausage
- Onion, carrot, celery, salt to taste
Carnaroli rice recipe procedure with pumpkin and taleggio cheese
Nonno Carlo's recipe is quick and simple: few words, measured actions, great results.
The simplicity of an Iron Cup pumpkin harvested by Alberto delle Terre Basse and already cleaned and cut by our Mirko and the authenticity of the meat coming from the steers raised in Cascina.
First, let's prepare the broth by boiling the blanch, onion, carrot, celery and potato for a couple of hours. (A feast, says Grandpa Carlo when he then enjoys, in addition to the broth, an excellent boiled white wine).
Let's start with the risotto: a drizzle of oil, a hint of onion that is wilted. Immediately add the pumpkin cubes and, when they have seared well, also put the sausage removed in the skin and "shelled" inside the pan in the pan. And when the aroma of the sausage during cooking has been fully released, add the rice to toast it together with all these flavours. Cover with broth and stir while cooking for 10-12 minutes, meanwhile preparing the taleggio cheese in cubes.
Here we go: turn off the stove and dip the soft taleggio cubes into the risotto. Stir gently, incorporating the cheese into this amazing recipe: pumpkin, sausage and taleggio risotto. Autumn recipe, delicately tasty, creamy: a treat for the kitchen and for autumn lovers.
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This is our way of celebrating Halloween in Italy : serving a good risotto with seasonal ingredients and enjoying it calmly with a glass of red wine, paying homage to the summer that has just ended and this splendid autumn in Cascina, made up of walks in the fields, full vegetable gardens of delights, warm and fragrant cuisines and the genuine flavors of the past. |
