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Autumn is that transitional season between summer and winter that is tinged with colors and flavors of great charm. Indeed, at this time of the year, our tables are flooded with chestnuts, grapes, pumpkins, pomegranates, mushrooms, figs and many other typical products of the period.
Although the summer heatwave gives way to rains and the first seasonal cold, autumn is also the time to prepare the first warm and comforting dishes That relieve us from the weariness of daily life.
October and November also mark the arrival of a fairly "new" anniversary for us as Halloween and the Feast of the Dead November 2, which is characterized by the production of nougat and other sweets.
So, in spite of the bare trees and the grayness of the weather, autumn also has a strong evocative power due to the unmistakable scent of roasted chestnuts spreading through the streets and to the large number of recipes for all tastes. Here are some of the best dishes to make our autumn days more enjoyable.
Pumpkin risotto
Pumpkin risotto is a dish traditionally prepared in northern Italy and especially in Lombardy, but its goodness has now conquered the whole country. This is one of the most popular first courses of autumn and is prepared with the main vegetable of the season, the pumpkin. What makes the recipe special is undoubtedly its rich and delicate flavor, as well as the simplicity of preparation.
Today pumpkin risotto can be cooked in a thousand different ways, perhaps by steaming or baking the pumpkin or directly stewing it in a pot. You can then cream it with different cheeses, including gorgonzola and taleggio, and some people also add other ingredients such as sausage or speck.
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Pasta and chickpeas
Pasta and chickpeas is a great classic of fall tables and is also very versatile as it can be a first course, a soup or a main course. It is a recipe that releases a unique flavor starting with just a few simple ingredients.
The classic version of the dish involves only sautéing and chickpeas, but there are alternative versions that add anchovies, tomato, and bacon to add more flavor. It is usually prepared with various sizes of short pasta, including pasta mista, pipe rigate or ditali rigati.
Gnocchi with gorgonzola cheese
Gnocchi with gorgonzola is an excellent first course for a dinner with friends or for the classic Sunday lunch in the fall. Creamy and velvety, they are very quick to cook and always ensure a mouth-watering result. They are a variation of the more traditional 4-cheese gnocchi that prefers to use only gorgonzola cheese to enhance the blueberry flavor.
To prepare the cream, simply melt the cheese with milk and sauté the gnocchi for a couple of minutes. Some people add speck or chopped walnuts to the recipe to make the taste even more enveloping.
Cream of pumpkin soup
Pumpkin velouté is one of those dishes that can never be missed on cold, damp autumn evenings. Delicate and with a refined taste, this dish is perfect for the whole family, even for children who often dislike vegetables.
To make a perfect velouté, simply stew the pumpkin in the broth and top it off with a pinch of nutmeg and the cream. Once blended, the cream will have a smooth and homogeneous consistency. To top it off, you can accompany it with croutons or toast.
Chestnut dumplings
To make a lunch or dinner unique, there is nothing better than chestnut gnocchi. This version involves the addition of chestnut flour in the potato and flour mixture, which acquires an even more intoxicating flavor.
For the shape and size of the gnocchi you can indulge, but it is always a good idea to line them so they can better collect the sauce. For chestnut gnocchi, the sauce par excellence is butter and sage, but there are variations with meat sauce.
Savoy cabbage soup
A healthy and nutritious dish, cabbage soup is the perfect solution to put on the table to warm up on cold autumn days. It is a poor man's dish and of the rural tradition and can be prepared with just a few ingredients.
Very versatile in use and rich in minerals and vitamins, savoy cabbage is cooked with a base of carrots, onion, potatoes and fresh sage. The result is a warm, aromatic soup to be finished with drizzle of raw oil and toasted homemade bread. For a gluttonous touch, chunks of speck or guanciale can be inserted.
Fig Tart
For a sweet treat, you can bake a fantastic fig tart that will please young and old alike. A fruit suitable for sweet and savory pairings, the fig is one of autumn's most beloved products. The black species is more sugary and is best suited for pies and tarts.
Fig tart involves an outer shell of short pastry into which is inserted a fig compote. Figs cut into wedges and caramelized in sugar are then placed on top. It can be served as an afternoon snack, perhaps with a cup of tea, or to end a meal.
Chestnut cake
Chestnut one is a soft and tasty cake, ideal for indulging in a sin of gluttony in autumn. It can be eaten for breakfast or snack with a cup of coffee or tea or after dinner with a spoonful of ice cream or custard.
Its firm, yet light texture will be enjoyed by adults and children alike, and only a few ingredients are needed to prepare it, including chestnut flour, which makes the cake digestible even for the celiacs. To lighten the recipe, fresh cream can be substituted for cow's milk, and cinnamon or orange zest can be inserted instead of vanilla.
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