We’ve been traveling for 10 days in a few nearby provinces : Urbino, Cesena, Rimini, Ravenna, Pesaro, Ferrara, Padua, Vicenza, Verona, Mantua and some more villages in between. What a beautiful trip and how nice to be home. While traveling we really experienced the change in season.
On the road I discovered a few new ingredients and …🙃could find some good tasting pumpkins. Yesterday was laundry day, today, sunday is a perfect day to spend lots of time in my favorite kitchen.
Cut a smaller pumpkin in quarters. Remove the seeds. Brush some olive oil on the skin and meat. Cover with aluminium foil and bake in the oven at 200° for 40 minutes, until tender. Add 4 chopped garlic cloves at the end. Cool down in the oven. Remove the skin from the squash. Season with pepper, salt, nutmeg and sundried oregano.
Parboil 500 grams of fresh spinach. Drain, but not too thorough. Season with pepper, salt and nutmeg.
Mix pumpkin, spinach and 100 grams of fresh lasagna sheets ( or frozen ones) cut in pieces ( maltagliati).
Melt 200 grams of gorgonzola in 100ml of semi skimmed milk and 100 ml white wine on a low fire. Season with pepper and salt. Spread on the vegetables and pasta. Bake in the oven at 180° for 25-30 minutes.
Enjoy coming home, enjoy seasonal cooking.