Traditional recipes

Rice and pumpkin tart

Rice and pumpkin tart

Wash the rice and boil in salted water. Separately, fry in finely chopped onion and grated zucchini in a large grater. Keep on the heat until the pumpkins are soft; remove from the heat, add the rice, beaten eggs (2 ) and grated cheese. Season to taste with salt and pepper, add finely chopped dill and mix.

Make flour, a tablespoon of oil, a little salt and about 200ml of water to make a harder dough. From this dough stretch 2 round sheets, one of them with a larger diameter than the baking tray. Grease the baking tray with oil. and cover with the larger sheet so that the edges of the tray are covered with dough. Pour the above composition and put the other sheet on top. Beat an egg in which I incorporated a tablespoon of flour and add over last sheet.

Place in the oven, preheated and bake at the right heat.

Serve cold.

Good appetite!


Pumpkin and Corn Rice & # 8211 Creamy Rice Recipe with Vegetables and Parmesan

Rice with pumpkin and corn & # 8211 creamy rice recipe with vegetables and parmesan. How to make tasty rice with vegetables? What type of rice do we choose to get the creaminess? Recipes with pumpkin or zucchini. Rice recipes. Corn recipes.

My daughter is a big fan of rice, just like me. I am glad that he came home on vacation and that I can prepare his favorite dishes, including this rice with pumpkin and proumb. A creamy rice that looks like a risotto. I say that it is similar because I did not follow all the steps of preparing an authentic Italian risotto.

I did, however, use a large, round grain rice for risotto (Arborio or Carnaroli), a fried of green onions and garlic, a vegetable soup as well buttering from the end (incorporating a piece of butter and grated Parmesan cheese). For an authentic risotto, a white wine or vermouth is used to extinguish the siofritto, the liquid (hot soup) is gradually added and stirred constantly for 20 minutes to stimulate the starch in the grains to create that typical creaminess. I cheated in the sense that I did not put alcohol at all and that I poured all the liquid in one installment. I also leave you with an authentic recipe for risotto alla milanese so you can understand what it's all about & # 8211 see here.

For a special taste I recommend using meat soup (see here) or vegetables (see here).

From the quantities below it results approx. 4-5 servings of rice with pumpkin and corn.


First prepare the dough.

In a bowl put flour, a pinch of salt and cold butter cut into cubes. Knead with your fingertips until you get a crumbly composition, then add water and mix the dough. If it does not bind, add a second spoonful of water.

Wrap it in cling film and refrigerate for at least an hour.

Meanwhile, wash and slice the vegetables. You can use a mandolin grater or a vegetable peeler, it is important that the slices are thin.

Then in a bowl mix eggs, salt, dill and sour cream.

Spread the dough on a baking sheet and transfer it to the tart. Distribute the crushed cheese evenly.

Place the vegetable slices on top, alternating colors. From place to place put slices of tomatoes and pour the mixture from the bowl.

Bake the tart for 40-45 minutes at 180 ° C, until nicely browned on top.

Eat warm or cold tart. It is delicious, good appetite!

If you like salty tarts, I leave you with other suggestions & gt & gt & gt

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Zucchini stuffed with rice

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!

Remember you can print pumpkinsstuffed with rice to have it on hand when you prepare it or keep it in your recipe collection for later.

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I put the puff pastry in a tray with a diameter of 30 cm and I pricked it with a fork from place to place.
I peeled the onion (I used the Tropeea onion) and put it to harden for a minute in olive oil. I sliced ​​the zucchini and added them, covered and left for about 10 minutes until they became soft, I put salt and pepper to taste. When it's ready let the composition cool.

In a bowl I mixed ricotta, eggs and sour cream, then I added the other composition.

I transferred everything to the tray with the puff pastry, I leveled it well and I decorated it with tomato and sliced ​​mozzarella balls and I sprinkled chopped chives. I baked the tart for 25 minutes on a moderate heat.

Let it cool a bit (don't massacre it hot like me :)) and serve! Super delicious, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".