autumn strudel, salty and light
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Mezzelune Blurisella, Nuts and Almonds with radicchio, pumpkin and red wine
ingredients
servings
2
Mezzelune BluRisella Noci e Mandorle La Spiga Bio
250 grams
Dry brewer's yeast
1 teaspoon
Pumpkin seeds
1 spoon
Cashew nuts
1 spoon
Almonds
1 spoon
Shelled walnuts
10 grams
Extra virgin olive oil
to taste
Pepper
to taste
Iodized salt
to taste
Red wine
1/2 glass
Pumpkin
100 grams
Red radish
2 unit
Onions
1 unit
first courses from Italy
Mezzelune Blurisella, Nuts and Almonds with radicchio, pumpkin and ...
Mezzelune Blurisella, Nuts and Almonds with radicchio, pumpkin and red wine
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
First delicious dish with Mezzelune Blurisella, nuts and radish, fresh pasta stuffed with grain Semilia grain semiligine ground natural stone. Recipe made by the chef: Marco Boscarato.
preparation
step 1
Take an onion, mince it and staple it in a pan for about 5 minutes at medium heat, with a little extra virgin olive oil and a drop of water or broth so that you do not attack
step 2
Grate the chopped radish roughly about 1 cm in length
step 3
Add it to the onion pan, smooth with red wine and continue to stew for another 5 minutes at least
step 4
Adjust the taste with salt, pepper and oil. Meanwhile, roughly grate the pumpkin
step 5
And fry the squashes of pumpkin in extra-virgin olive oil already hot
step 6
After fried the pumpkin, dry it with absorbent paper and put aside for the final decorations.
step 7
Take a portion of the chopped radicchio, about half or just less than you prepared, and blend it with a minipimer, to return to the rest of the radicchio in frying pan.
step 8
Boil your ravioli for two minutes and then fry them in the fire, adding them to the pan with the radish, possibly helping with a little broth or water, for another two minutes
step 9
Serve warmly sprinkled with Parmesan vegan (Chop into a mixer of nuts, almonds, cashew nuts, pumpkin seeds and other oilseeds to taste. Add dry yeast and salt, and roast in oven at 160 ° C until gilded)
step 10
And garnished with the fried gourd
