SICILIAN SWEET AND SOUR PUMPKIN AKA FEGATO AI SETTE CANNOLI
From Joyce Goldstein Served over seasoned rice to which I plan to add Italian Frying Peppers the next time I make it.
Provided by drhousespcatcher
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut pumpkin in half and remove seeds. Place cut side down on baking sheet. Bake about 45 minutes or until tender but not mush. Flesh should be firm enough to cut into 1/2 inch cubes or slices. Sprinkle with the salt and pepper
- Bring 1 cup of stock to boil in saucepan and cook onions in it uncovered until tender over moderate heat. When most of the liquid is evaporated, sprinkle the onions with the sugar and cook until they start to caramelize.
- Add the vinegar and remaining stock and continue to cook until they are a deep golden brown but not burned. Add water if the mix seems dry.
- The onions should end up in a sweet and sour syrup. Toss the cubes with the onion mix and stir to coat. Sprinkle with the mint [or parsley]
- 1 1/4 cups equals one serving. This serves four.
Nutrition Facts : Calories 160.3, Fat 0.3, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 40.2, Fiber 2.7, Sugar 24.3, Protein 3.1
SICILIAN SWEET AND SOUR CHICKEN
Steps:
- Place raisins in a small dish. Add wine and set aside.
- Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
- Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
- Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.
PUMPKIN CANNOLI
I needed to bring a pumpkin dessert for a pumpkin-themed baby shower and I came up with this and it was a huge hit.
Provided by chefchristabug
Categories World Cuisine Recipes European Italian
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
- Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 114.6 mg, Sugar 15.2 g
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