Pumpkin Risotto (Risotto alla zucca)

To make any kind of “risotto" we don’t have to use long grained rice because the grains of that kind of rice will stay separate. Indeed, to make a good risotto you need short-grained round or semi-round rice, such for example the “Arborio,” the “Carnaroli,” the “ Baldo,” the “ Vialone Nano”, etc. Such kinds of rice have the quality to absorb the condiments and to release the starch. Thus the risotto will be tastier and healthier.

Pumpkin risotto is one of the most traditional dishes of northern Italy, it is very simple to prepare, great to eat especially during cold seasons, and it can be inserted among of the traditional Halloween meals in the U.S.

Ingredients

• 10.6 Oz (~300 g) pumpkin already peeled and diced;

• 1 1/2 cups (~300 g) short-grained round or semi-round rice;

• 1  cup (~100 gr) freshly grated Parmesan cheese;

• 3.50 (~100 gr) butter;

• 1/4 cup (a handful) parsley leaves;

• Salt ;

• A touch of pepper or a little Italian hot pepper (optional)

Directions

Once you have peeled, removed the seeds, and diced the pumpkin flesh, put it in a saucepan with very few salted water, and after few minutes pierce it with a fork, if it is already soft, press down the pumpkin with the fork until you obtain some mush like puree.

At this point you can add the pepper or the Italian hot pepper if you like it.

Then add boiling salted water or some vegetable broth, and when it reaches the ebullition, add the rice, which has to be covered by the liquid.

Simmer it for the time indicated in the box instructions (this may vary from 10 to 20 minutes). Do not let it dry, so if necessary add boiling salted water or broth, and continue to stir while cooking.

When the risotto is cooked, turn off the heat and add the butter, and stir it. When it will be completely dissolved, add the Parmesan cheese, and stir it again.

Let it rest 5 minutes and add the parsley.

Now, you can serve. Mouth-watering stuff!

Pasta with Lentils (Pasta e Lenticchie)

The pasta with lentils is a complete meal because it is a perfect balance of protein, fiber, vitamins, and carbohydrates. It is a unique and delicious dish which will give you the energy that your body needs all day long.
It is nutrient for growing children, energizing for parents, digestible for grandparents, and it's also great for vegetarians and vegans, because the pasta lentils does not have any ingredient of animal origin. And it is also very tasty. 

Ingredients

• 8.85 OZ (~250 gr.) Lentils
• 8.85 OZ (~250 gr.) Small pasta such as "Ditalini," "Farfalline," or whatever you like)
• 2 "San Marzano" tomato or 1 regular tomato (or 4 spoon of tomato puree)
• 1 medium potato;
• 1 carrot;
• 1 rib celery;
• 3 tablespoons of extra virgin olive oil;
• Salt. 

Directions

Put the dried lentils in a bowl with cold water and soak them for about one hour. Then drain and put them in a pot with salted water and simmer for 20 minutes. If you use canned lentils that are pre-cooked, you don't need to soak and cook them, so you can go forward to the next step.
Dice the potato, carrot, celery and tomato into very small cubes, and mix them with the lentils. Stir and let it cook another 20 minutes.
It's time to add the pasta now, the broth should completely cover the uncooked pasta, so you can add warm salt water if necessary.
Cook it for another 10 minutes, turn off the heat, add a drizzle of extra virgin olive oil and let stand a few minutes before serving.
Buon appetito!

Pasta Omelet (Frittata di Pasta)

Children and adults usually like the pasta omelet very much. I always carried it at the picnics, especially in the Summer, when I used to spend all day long at Sorrento's beaches with my children. In fact, the pasta omelet is a very simple and healthy dish. It's functional and clean, because it can be eaten either with fork and knife or just with your hands; but also cold; at home or elsewhere, in excursions to the beach or to the mountains; or simply at lunch time at work or at school. Furthermore it can be conserved into the refrigerator for a few days.
The pasta omelet is typical of southern Italy, it was born recovering the leftovers from the day before, but I will show you how to make it with fresh ingredients. 

Ingredients

• 1 lb (~500 gr.) pasta, spaghetti are ideal, but you can use every kind of pasta;
• 5 eggs;
• 18 OZ (~300 gr.) mozzarella cheese;
• ½ cup (~50 gr.) grated Parmesan cheese;
• ½ cup (~50 gr.) grated Romano cheese (if you don't find the Romano cheese, you can use another half cup of Parmesan cheese);
• 2 spoons seed oil;
• Salt. 

Directions

Cook the pasta in plenty of salted water. Do not add oil. Stir and check every now and then until it's "al dente." The cooking time varies according to the type of pasta and usually it is indicated on the package.

Strain the pasta, if do you have some doubt about the cooking time, strain it a little before than the cooking time indicated on the package.

Then, put the colander under a stream of cold water for few seconds, and shake it throwing away the water from the pasta.

While the pasta is cooking, dice the mozzarella and set it aside. 

Also beat the eggs in a bowl with a pinch of salt, then add the grated Parmesan cheese and the Roman cheese, and continue beating until you see a mushy texture.

At this point pour the pasta into the bowl and mix it with the mush.

Heat the oil in a frying pan, and when it is hot pour half of the pasta mixture.

Then arrange the mozzarella over it, and then pour the other half of the mixture above it.

Cover with a lid, and let it cooks on a low fire for few minutes. So check the base of the omelet now and the. Once it is crunchy, flip the omelet using the lid of the pan.

It will be ready when both of the sides of the omelet will be crunchy.

Allow it to cool down a bit before slicing and eating. Enjoy!