The classic pumpkin risotto with a very tasty addition of seasoned testun cheese and sunflower seeds. A true goodness.

Ingredients for 4 people
320 grams of Carnaroli rice
1.5 liters of vegetable broth
1 shallot
half full glass of white wine Muller Thurgau
1 rather large slice of cheese testun
3 tablespoons sunflower seeds
20 grams of butter
1 tablespoon grated Parmesan cheese
salt

for pumpkin cream
2 slices not very big pumpkin
half a glass of milk
1 tablespoon grated Parmesan cheese
salt

Method
Take pumpkins, put them on a baking sheet and let them roast in the oven at 200 degrees for about 20 minutes. When they are ready, remove the seeds, then cut them coarsely put them in a blender with half a cup of tin and the grated Parmesan cheese. Whisk well until you obtain a smooth cream.

In a small saucepan, an oil and fried shallots. Toast the rice then blend with the white wine. Let evaporate completely alcohol then adds a couple of ladles of broth and cook for about 10 minutes (adding broth as missing). After 10 minutes, add the cheese cut into small pieces and pumpkin cream and cook until optimal cooking of the risotto. When it’s ready, turn off the heat and stir in Parmesan cheese and butter. Serve hot with sunflower seeds.

A very interesting dish, try it.

Ingredients 12 cannelloni
for pasta:
120 grams of flour 1 stone ground
80 grams of durum wheat semolina flour
2 organic eggs
1 tablespoon extra virgin olive oil
2 tablespoons water
salt

For the sauce with truffles:
80 grams of flour type 0
80 grams of butter
600 ml of milk
2 blacks truffles
nutmeg

for the stuffing
100 grams of ripened cheese testun
100 grams of Bologna mortadella
bread crumbs
butter
grated Parmesan cheese

Method
Prepare pasta for cannelloni putting inside of the kneading machine the necessary ingredients except for the salt and oil. Mix slowly for 5 minutes then add oil and salt too. Obtained an elastic and homogenous dough, wrap in plastic cooking wrap, and let rest in the refrigerator for about half an hour.

Prepare the roux for the bechamel. When it is ready, add the milk, the grated truffle and cook until you obtain a consistent sauce.

Roll out the dough with a rolling pin. Cut it so not very long rectangles and wide, then put inside some slices of testun, mortadella and finally a spoonful of sauce for each cannelloni. Roll them up and put them in a buttered baking dish from oven. Sprinkle on the surface a little bit of sauce, the curls of butter and breadcrumbs.
Bake in preheated oven at 220 degrees for about 20/25 minutes. When they are ready serve hot with some black truffle flakes.

Un piatto davvero interessante, da provare.

Ingredienti per 12 cannelloni
per la pasta:
120 grammi di farina tipo 1 macinata a pietra
80 grammi di farina di semola di grano duro
2 uova biologiche
1 cucchiaio di olio extravergine di oliva
2 cucchiai di acqua
sale

Per la besciamella al tartufo:
80 grammi di farina tipo 0
80 grammi di burro
600 ml di latte
2 tartufi neri
noce moscata

per il ripieno
100 grammi di formaggio testun stagionato
100 grammi di mortadella Bologna
pangrattato
burro
parmigiano grattugiato

Procedimento
Preparate la pasta per i cannelloni mettendo all’interno dell’impastatrice gli ingredienti necessari ad eccezione del sale e dell’olio. Impastate lentamente per 5 minuti quindi unite anche olio e sale. Ottenuto un impasto elastico e omogeneo, avvolgetelo nella pellicola da cucina, quindi fatelo riposare in frigorifero per circa mezz’ora.

Preparate la roux per la besciamella. Quando sarà pronta, unite il latte, il tartufo grattugiato e cuocete fino a ottenere una salsa consistente.

Tirate l’impasto con un mattarello. Tagliatelo quindi a rettangoli non molto lunghi e larghi, quindi mettete all’interno alcune fettine di testun, la mortadella e per finire un cucchiaio di besciamella per ogni cannellone. Arrotolateli e metteteli all’interno di una pirofila da forno imburrata. Cospargete sulla superficie un poco di besciamella, dei riccioli di burro e del pangrattato.
Cuocete in forno caldo a 220 gradi per circa 20 /25 minuti. Quando saranno pronti servite caldo con qualche scaglia di tartufo nero.