Pumpkin Gratin Stuffed with Cabbage and Rice.
Pumpkin Gratin Stuffed with Cabbage and Rice. How a temptation arises.
A friend of ours has just returned from northern Italy, bringing a nice piece of cheese really great (he knows our love for cheeses and our continuous search for traditional flavors).
This dairy is a Presidio Slow Food as a testimony of an excellent product, of an ancient history and culture that is settled over time. This dairy also contains a part of the history of its territory. Marco brought a piece of cheese" Latteria ”.
Part of the cheese tasted with a glass of wine next to it but part destined for a recipe that was new and different for us.
We just bought back a little Pumpkin Chestnut / Hokkaido produced by the Farm Nadalini and that we had already enjoyed.
Because of its small size the pumpkin Hokkaido it is also perfect to use as an edible wrap with different fillings.
This time I cooked a first course made tastier by the cheese gratin in the oven and which melts and melts.
Dear Friends, you will find many links in our posts: better information and insights. Sometimes there’it's time to follow everything. But this is one of those times when we invite you to follow and consult the links > If we are also what we eat, what we eat is always the product of our lands and how we behave and act. We taste what we eat and respect and love our land.
Hokkaido Pumpkin Gratinata Stuffed with Cabbage and Rice: Ingredients (for 3 portions):
140 GR. of curly cabbage,
1 little pumpkin Hokkaido /Chestnut (Of this pumpkin you can also eat the peel) of the Farm Nadalini ,
1 piece of leek (about 3/4 ''),
Oil evo enough,
Salt to taste,
Wash and clean the pumpkin very well
(Remember: you will also enjoy the peel of this pumpkin).
Put the pumpkin in the oven at 200 degrees until it becomes soft
(the peel will become gritty and colored).
Remove the pumpkin from the oven. Cut the shell and empty it from the seeds and filaments.
Salt and oil the pumpkin slightly and keep warm.
Meanwhile, after washing the rice very well (to prevent any contamination with gluten during production), put in a pot (with a thick bottom) rice with plenty of cold water).
When the water boils, add a pinch of salt and boil for about 15 minutes the rice.
While the rice is cooked, cut the leek into julienne or washers and wilt in olive oil with a pinch of salt and then add the cabbage (cut into strips) and sauté in the pan over a brisk heat for 3/4 minutes adding little salt.
Combine the rice, mix well with a ladle and then turn off the heat and add half the diced cheese and mix well again.
Fill the pumpkin with rice, cabbage and cheese and cover with the remaining cheese cubes.
Put the pumpkin back in the oven at 180° until the cheese is melted and gratin.
Cover with its cap.
Serve the hot dish.
Enjoy your meal,
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Sometimes even what might just be a small piece of cheese, can become an opportunity to travel, of study, in-depth analysis, of knowledge, of curiosity. We are curious.
For this reason,, we think it's right to include in the recipe posts also links not closely related to the recipe itself. But from the recipe or the product they take inspiration. From food to travel, from travel to food and its realization always gluten-free.
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