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PUMPKIN PIE WITH PISTACHIOS :(http://menuturistico.blogspot.com/2009/12/torta-di-zucca-con-pistacchi-di-bronte.html)

For 6-8

* 4,4 pounds pumpkin
*
11 oz fresh ricotta cheese
*
4 eggs
*
salt
*
pepper (or chilli pepper as you prefer)
*
1.4 0z pistachios
*
6-7 spoon ofbread crumbs
*
a mixture of finely chopped onions, celery
*
flour, water , salt and e.v. oil for dough

Prepare dough: mix very well toghether flour, oil, water and salt till you have a smooth and elastic dough. The amount of water and oil depend on the quality of flour. Let it rest wrapped in foil.
Meanwhile, put in a large pan a mix of chopped carrots,onions,celery sauteed in olive oil. Just golden, add the pumpkin clean and cut into pieces, and let it go until, crushing with a fork, the meat will not yield. Remove from heat and mashed with the usual immersion blender. put it in a large bowl and mix with sieved cottage cheese, whole eggs, boiled and mashed potatoes, and season with salt and pepper (or if preferitre add a little pepper in cooking the pumpkin as you prefer).
Now take the dough and pull with the rolling pin rather thin. Roll out on greased baking pan that you previously selected, so that leaves a bit from the sides. Dropped on the mixture of pumpkin pulp, reaching a thickness of 2 or 3 cm up and fold the edges of the dough inside. Fairly finely chopped pistachios and add to the breadcrumbs in a bowl, stirring well. Sprinkle heavily over the filling and season all with a nice round of oil. Bake in a preheated oven at 360F and cook for half an hour grilling by the last 5 minutes. Serve warm or cold accompanied by a green salad.
Bon appetit

Daniela

When we were teenagwers,in the summer evenings we were used to prepare this amazing, fast and easy dessert with peaches: 3 or 4 beautiful peaches, ripe but firm, brown sugar and cognac and.. et voilà, the peaches flambè, perfect with a scoop of vanilla ice cream.
the recipe in my blog (menuturstico.blogspot.com)

I'm from Genoa (Italy), the land of pesto and I can assure that pine nuts are not essential, for a good pesto. Of course, it's better if you've them, but, in an emergency, you can get on with more cheese ( pecorino, for instance, tastier than Parmisan) and garlic. cover very well with extra vergin oil and keep your pesto refrigerate for one week, taking care of covering with oil every time you use it. You can also freeze pesto in little servings , for three o four mounths.
bye
alessandra

In Genoa, where we live, we are used to prepare a solution with salt and water ( we call it salamoia- maybe "brine" ???) and conserve fresh anchovies over six months ( unless we eat them earlier, of course), with a stone upon the jar. My father prepare them directly in the beach, and they are incredible tasty.
One of the most popular recipe, here, is the "tortino di acciughe", a pleasant tasting anchovies pie, or simply fried, with some lemon drops and parsley, if you like.
You can find all the recipes here
http://menuturistico.blogspot.com/2009/05/acciughe.html
hi
alessandra

Here in Italy we eat a lot of zucchini, cooked in very different way. here you can have an idea of some of them:
spaghetti with zucchini, shrimps and curry, for example
http://menuturistico.blogspot.com/2009/06/gli-spaghetti-gamberetti-e-zucchini-e.html

or a terrina with ricotte cheese, zucchini, mint and lemon
http://menuturistico.blogspot.com/2009/05/da-pochi-giorni-siamo-entrate-far-parte.html

or a little quiches, with zucchini, feta cheese and mint and lemon
http://menuturistico.blogspot.com/2009/07/quiche-di-zucchini-feta-limone-e-menta.html

or a very typicall reciper from Genoa, my town, "zucchini ripieni"
that to say boiled zucchini, stuffed with their flesh, with Pramigiano cheese, eggs and marjoran or oreganon, and then fried or oven baken. No maet, no fat, only very very very good
http://menuturistico.blogspot.com/2009/06/succhin-pin-zucchini-ripieni.html
hi
alessandra