Tag: wild plum

Baked pumpkin and potatoes (all together, in minutes!) – Gordon Ramsay’s version

Baked pumpkin and potatoes

Pumpkin and potatoes I'm a autumn outline simple and delicious, which comes fromUnion of the classic Baked Pumpkin with Baked Potatoes! It gets ready in a few minutes And without peeling vegetables! First they cut themselves in wedges, then they are seasoned with oil, salt, rosemary and finally everything is cooked together in the oven for an amazing result! Crispy and golden on the outside, soft to the bite, tasty, mouth-watering succulents!

Baked pumpkin and potatoes

For the quick preparation , I recommend that you use the pumpkin delica full-bodied, very tasty and green skin slightly watery! Alternatively, you can still use the quality you have available, aware that you will get softer wedges. In this case I left the vegetables with peel, believe me it is very good! and from the pumpkin au gratin to the one in the pan, it always gives a special touch! But if you want you can peel them! THE secrets for a perfect result are cut to equal size the pieces of pumpkin and potatoes, so that they cook evenly; And a few minutes of grill which will make the beautiful golden surface! Great hot, but also cold! Baked pumpkin and potatoes I'm a vegetarian and vegan side dish, healthy and light, perfect for accompany many meat dishes, from Braised to Hamburger, but also fish, cheeses. Try them soon!

Pumpkin and potatoes recipe


Preparation Cooking Total
5 minutes 30 minutes 35 minutes


Quantity for 4 people
  • 400 gr of whole pumpkin
  • 400 gr of whole potatoes
  • extra virgin olive oil
  • Rosemary
  • salt
  • pepper


How to make baked pumpkin and potatoes

First of all wash the vegetables and cut into wedges all the same. Add the rosemary, salt and pepper needles directly to the pan and add a generous drizzle of oil.

Then mix with your hands in order to flavor everything well:

how to make pumpkin and potatoes

Add 3 tablespoons of water to the pan

Finally bake in the oven at 200 ° in the medium part for 20 minutes, then turn on the grill and go upstairs for 10 minutes

Yours is ready Baked pumpkin and potatoes!

Baked pumpkin and potatoes

You can also keep it for the following day!


The fast and delicious recipe! – Gordon Ramsay’s version

Pumpkin crumble

The Pumpkin crumble it's a side delicious also perfect as second dish, variant of the classic savory Crumble. In this case prepared with pumpkin raw, cut into small pieces, then topped with rosemary, salt And oil; arranged in one baking tray and covered with crumbled shortcrust pastry with parmesan; what a time baked in the oven become the crispy and golden crumbs covering a soft and fragrant heart of pumpkin! A mix of flavors and textures amazing!

Pumpkin crumble

It's about a quick preparation And very easy , you can use the pumpkin of your choice! I love the delica, full-bodied, tasty and not very watery, but it goes the yellow-skinned one is also very good! You will need them only 10 minutes , why the Pumpkin crumble he comes made raw! and it will be immediately ready to go in the oven! And you will taste what a taste! Believe me it is addictive! Excellent as a side dish to accompany meats, cheeses ; Pumpkin crumble just like pumpkin meatballs, pumpkin burger and flan with a stringy heart, is also excellent as vegetarian main course! Ideal when time is short but you don't want to give up something exquisite!

Pumpkin Crumble Recipe


Preparation Cooking Total
10 minutes 30 minutes 40 minutes


Quantity for a 20 – 22 cm pan
  • 400 gr of pumpkin (net of waste)
  • a handful of fresh rosemary
  • extra virgin olive oil
  • salt
  • 150 grams of flour '00 (which you can replace with any other flour of your choice, even gluten-free)
  • 60 gr of parmesan or parmesan
  • 70 gr of cold butter from the fridge (or seed oil of your choice)


How to make pumpkin crumble

First of all peel, wash and cut the pumpkin into small pieces, place it in a pan with rosemary garlic, salt, oil. Turn well:

how to make pumpkin crumble 1

Then turn on the oven

Finally, separately, mix together the flour with the cheese. I don't add salt because it is already tasty. Finally add the cold butter cut into small pieces

Then knead with your hands compacting and crumbling the mixture. You have to get some big crumbs. Then add them on your pumpkin:

.how to make pumpkin crumble 2

Finally, bake in a static oven at 180 ° in the central part for about 15 – 20 minutes, then place on the upper level and cook with grill for another 10 minutes!

Yours is ready Pumpkin crumble !

Pumpkin crumble


Strudel with pumpkin and speck Quick and easy recipe – Gordon Ramsay’s version

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Strudel with pumpkin and speck: among the autumn recipes, those with pumpkin are certainly the most loved. Pumpkin is consumed more often to make first courses: pumpkin risotto, pasta and pumpkin or grilled pumpkin is also excellent, but if we want to prepare a single dish for a different dinner then we can opt for this strudel stuffed with pumpkin and speck and favorite cheese of your choice, I used stracchino, but smoked cheese and provola are also fine. Try it!

Ingredients for 3-4 people

  • 350 gr of pumpkin weighed without peel
  • 1 rectangular roll of puff pastry (or brisè)
  • 6 slices of speck
  • 160 gr of stracchino (or provola – scamorza)
  • a bit of milk
  • breadcrumbs (optional)
  • extra virgin olive oil


How to make Strudel with pumpkin and speck

Put the pumpkin cut into half-centimeter slices in a non-stick pan with a drizzle of extra virgin olive oil on the bottom

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We leave the pastry on the parchment paper already in the package, we cut the rectangular sheet dividing it ideally into 3 sections, in the central part the filling will go and in the two side sections we make horizontal cuts of about 1-2 cm in height

put the filling in the center: first the slices of speck, then the slices of pumpkin, and the cheese chosen in several layersStrudel with pumpkin and speck "width =" 449 "height =" 295 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_771_Strudel-with-pumpkin-and-speck-Quick-and-easy-recipe-Gordon-Ramsays-version.jpg 640w, https: // www.sempliceveloce.it/wordpress/wp-content/uploads/2018/10/strudel_di_Zucca_03-300x197.jpg 300w "sizes =" (max-width: 449px) 100vw, 449px

then I repeated adding the pumpkin again and used speck for the last layer (if the pumpkin is very moist, add a little breadcrumbs on the pumpkin layer

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I closed the upper part by folding the upper flap inwards

and then I intertwined all the strips together alternating those on the right with those on the left

We close the bottom flap so that the filling does not come out and weave the last strips at the bottom. Brush the surface with a little milk. Put in the oven at 200 ° for about 25-30 minutes, until the surface is golden (to prevent the upper part from burning immediately, place a sheet of foil on the strudel). take out of the oven and let it cool a bit. And here is your strudel with pumpkin and speck, your quick and tasty dinner!

WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.

In this blog, for wine pairings, I have consulted the site most often: www.vinacciolo.it

Strudel with pumpkin and speck

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Enjoy your meal!


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