It’s cold and wet outside. I was going to go the Lingotto, formally a FIAT plant and now a mega-mall (think redevelopment a la Atlantic Station), specifically to buy a thicker jacket and a purple scarf. BUT there is a transportation strike today, so it’s me and Cafe Mood’s free wireless ALL DAY long! So, here’s another installment of “Daniel’s bored and therefore will be posting impossible recipes he ‘borrowed’ from elsewhere on the internet” to pass the time. He will not be actually cooking these recipes because to attempt to walk to the market would lead to certain hypothermia and death.
In my continuing search to find the most delicious “crema di noci” sauce, here’s one borrowed from the book “A Thousand Days in Venice.” I didn’t like the book’s treacly romance snoozefest aspect, but the recipes in the back of the book sound yummy…
Pasta with Roasted Walnut Sauce
18 oz shelled walnuts, lightly roasted
1/2 tsp ground cinnamon
several gratings of nutmeg
sea salt and cracked pepper
1/4 cup olive oil
1/4 cup heavy cream
1/4 cup white wine such as vin santo or moscato
In a food processor pulse the walnuts until they are the texture or cornmeal. Add cinnamon, nutmeg, salt, pepper, and pulse three times to combine. With machine running, pour a mixture of the olive oil, cream, and wine through the feed tube and process until the paste is emulsified. Taste and spice as needed. Toss with your favorite just-cooked ribbon pasta. Also delicious spooned over pork or chicken, or grilled bread.
Here is the most impossible recipe ever…anything that takes me 2 hours to type in a post is simply way too much effort, but it sounds so delicious…
Whole Roasted Pumpkin Stuffed with Porcini and Truffles
1 large pumpkin or hubbard squash, approx. 4-5 pounds in weight, its stalk end cut around to form a cap, seeds and strings removed from the cavity
3 tbsp unsalted butter
2 large yellow onions, peeled and minced
12 oz fresh wild mushrooms (porcini, cepes, chanterelles, portobelli) rinsed, drained, dried, and sliced thinly (or 4 oz dried porcini, softened in 1/2 cup of warm water, stock, or wine, drained, and sliced thinly)
2 whole black diamond truffles from Norcia (or 2 canned black truffles, or 3oz black truffle paste), optional
1 tsp just-cracked white pepper
3 cups marscapone
12 oz Emmenthaler cheese, grated
4 oz Parmesan cheese, grated
3 whole eggs, beaten
2 tsp just grated nutmeg
4 tbsp unsalted butter
8 slices firm-textured, day old white bread, crust removed, cut into 1 inch squares
In a medium saute pan, melt the butter and saute the onion with the mushrooms until both soften and the mushrooms give up their liquors (if using dried mushrooms, strain the soaking liquid and add it to the saute pan). Add the thinly sliced truffles or the truffle paste and combine well. Add salt and pepper.
In a large bowl, combine all the remaining ingredients except the bread and butter. Season with liberal amounts of salt and pepper. Beat until well combined, then stir in the mushrooms, onions, and truffles.
Melt the 4 tbsp of butter in a saute pan and brown the bread, tossing the pieces until they are crisp.
Place the pumpkin or squash in a large heavy baking dish or on a baking sheet. Spoon one third of the mushroom mixture into the pumpkin, add half the bread, another third of mushrooms, the rest of the bread, and end with the rest of the mushrooms. Top off with the pumpkin cap and roast at 375 degrees for 1.5 hours or until the pumpkin’s flesh is very soft. Carry the pumpkin immediately to the table, remove it’s hat and spoon out portions of flesh with the stuffing.