Welcome to my home for an Italian Autumn style lunch!
When you cook for your family and relatives it’s not all about food, it’s about love and cooking becomes a pleasure for giving pleasure to them!
In Italy we have an incredible variety of recipes, different for each season.
Autumn is time for mushrooms, truffles, pumpkins, walnuts, chestnuts, apples and much more. Why not using some of them for preparing a seasonal lunch? Let’s go!
Menu:
- Carpaccio pumpkin with Parmigiano Reggiano and balsamic vinegar:
this is an easy recipe to do. The important thing is cutting the pumpkin really thin and cook it quickly with a little bit of oil in a non-stick pan. Than serve it with a pinch of salt, some rosemary leaves, flakes of Parmigiano Reggiano and some drops of Traditional Balsamic Vinegar of Modena (aged at least 15 years).
- Crepes with mushrooms and robiola cheese:
crepes are a French recipe normally used in Italy with salted filling and baked and eaten like a “pasta”.
I prepared about thirty little crepes and I filled them with a mixture of mushrooms cooked in the pan with oil, salt, pepper and a bit of garlic, and robiola cheese. I covered them with bechamel sauce and grated Parmigiano Reggiano and baked 15 minutes in the oven … delicious!
- Roast veal in cream sauce with roasted potatoes:
the secret of this preparation is choosing the right meat and the slow cooking and the bacon strips that wrap the meat give it a taste even more delicious, making the roast with cream a real pleasure for the palate.
- Cake with apples and apricot jam:
this cake is a pleasure for your senses. Apples together with the apricot jam are exquisite!
Enjoying the lunch with your beloved is the best way to stay together, so raise the glasses for a toast and CHEERS!
