I closed a chapter in the life . I hope that the new fast-opens. Despite the stress and uncertainty I am happy with the decisions taken. It's such a small excuse for my absence on the blog.
Besides, I have a cat . Literally and figuratively:)
Balthus, also known affectionately Reptiles, is with us for a month. Burned with a great love for Looko, who from the beginning of a new member of the household has accepted virtually without reservation. Stoically allowed him to biting the tail and eat from the bowl. Pictures of our wildlife
paste as soon as I can get it done. Menagerie is fast, has inexhaustible energy and posing for photos it did not care.
I like a combination sweet pumpkin of mushrooms, not just dried. Often did in the autumn salad of roast pumpkin, mushrooms and drizzled with spicy arugula, balsamic vinegar. It's one of my favorite salads.
the weekend, on holidays shopping frenzy, completely forgot about buying food. In the refrigerator in addition to the lights, I found the forgotten half of pumpkin, cream cheese and alpine Bettelmatt *, which przywieliśmy the short trip over the Italian border. Dumplings in the pantry I always have. Like the dried mushrooms. That was yesterday's lunch. Colourful and very easy, but how good. Highly recommended!
Rigatoni with pumpkin and sun-dried porcini mushrooms Hokkaido - serving for 2 people: 200g pasta
rigatoni or penne
150ml sweet cream cheese 100g
Bettelmatt ( can be replaced by a soft, well dissolving raclette cheese, for example, or more readily available fontina )
½ medium-sized pumpkin Hokkaido
2 handfuls of dried porcini mushrooms 2 cloves garlic
clarified butter 1 tablespoon salt
red pepper
Preparation: pour a cup of mushrooms
hot water and let stand for 15 minutes. Grate the cheese with coarse meshes. Washed and cut into a hollow pumpkin with a small dice. Peel and chop the garlic. Gently fry the garlic in butter. Add pumpkin and cook until browning and starts to disintegrate. Then throw in mushrooms soaked with water, in which the Moczyły and cream. Reduce heat and simmer for about 10 minutes, until sauce thickens slightly and evaporate.
Meanwhile cook the pasta al dente. Strain and add the hot sauce. Sprinkle with grated cheese and mix thoroughly. Season to taste with salt and red pepper. Immediately give
Enjoy!
* Bettelmatt , which is made exclusively from raw cow's milk, has matured a minimum of 2 months. Cows spending the summer in the Alps at an altitude of 1800m halls above sea level, feed on, among other things marchwicą vulgaris (Ligusticum mutellina). It is this plant is responsible for its special flavor, the famous Bettelmatt. For the production of cheese of that name are entitled only to the following halls Alpine Toggia Alpe, Alpe Kastel, Morasco Alpe, Alpe Vannino, Sangiatto Alpe, Alpe Pojana .
RECETTE EN FRANÇAIS : Rigatoni et au potimarron bolets
Besides, I have a cat . Literally and figuratively:)
Balthus, also known affectionately Reptiles, is with us for a month. Burned with a great love for Looko, who from the beginning of a new member of the household has accepted virtually without reservation. Stoically allowed him to biting the tail and eat from the bowl. Pictures of our wildlife
paste as soon as I can get it done. Menagerie is fast, has inexhaustible energy and posing for photos it did not care.
I like a combination sweet pumpkin of mushrooms, not just dried. Often did in the autumn salad of roast pumpkin, mushrooms and drizzled with spicy arugula, balsamic vinegar. It's one of my favorite salads.
the weekend, on holidays shopping frenzy, completely forgot about buying food. In the refrigerator in addition to the lights, I found the forgotten half of pumpkin, cream cheese and alpine Bettelmatt *, which przywieliśmy the short trip over the Italian border. Dumplings in the pantry I always have. Like the dried mushrooms. That was yesterday's lunch. Colourful and very easy, but how good. Highly recommended!
Rigatoni with pumpkin and sun-dried porcini mushrooms Hokkaido - serving for 2 people: 200g pasta
rigatoni or penne
150ml sweet cream cheese 100g
Bettelmatt ( can be replaced by a soft, well dissolving raclette cheese, for example, or more readily available fontina )
½ medium-sized pumpkin Hokkaido
2 handfuls of dried porcini mushrooms 2 cloves garlic
clarified butter 1 tablespoon salt
red pepper
Preparation: pour a cup of mushrooms
hot water and let stand for 15 minutes. Grate the cheese with coarse meshes. Washed and cut into a hollow pumpkin with a small dice. Peel and chop the garlic. Gently fry the garlic in butter. Add pumpkin and cook until browning and starts to disintegrate. Then throw in mushrooms soaked with water, in which the Moczyły and cream. Reduce heat and simmer for about 10 minutes, until sauce thickens slightly and evaporate.
Meanwhile cook the pasta al dente. Strain and add the hot sauce. Sprinkle with grated cheese and mix thoroughly. Season to taste with salt and red pepper. Immediately give
Enjoy!
* Bettelmatt , which is made exclusively from raw cow's milk, has matured a minimum of 2 months. Cows spending the summer in the Alps at an altitude of 1800m halls above sea level, feed on, among other things marchwicą vulgaris (Ligusticum mutellina). It is this plant is responsible for its special flavor, the famous Bettelmatt. For the production of cheese of that name are entitled only to the following halls Alpine Toggia Alpe, Alpe Kastel, Morasco Alpe, Alpe Vannino, Sangiatto Alpe, Alpe Pojana .
RECETTE EN FRANÇAIS : Rigatoni et au potimarron bolets
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