Make beautiful dishes with almost nothing, or at least with what you have on hand. It’s all the art of kitchen sink (“poor cuisine”), an Italian expression born in the 1970s and inspired by the artistic movement ofpoor art to describe transalpine peasant cuisine. “Friendly, comforting and creative, the kitchen sink reflects the generosity of the Italian terroir in each dish. “It reveals an unexpected richness of flavors and aromas, even with modest ingredients”writing Laura Zavan, publishing this fall La Cucina Povera. The simple art of eating well (Hachette Pratique, 240 pages, 24.95 euros).
Through this work, the culinary stylist and author wanted to share her love for “This frugal and ingenious Italian cuisine” that inspires contemporary cuisine, eager to work Local and seasonal products. Recipes that have a preference for vegetables, cereals and legumes, and play with regional variations, “polenta, ravioli or risotto in the north, pasta and vegetables in the south”. It is also a sustainable cuisine, which knows how to take advantage of leftovers (bread, rice, pasta, etc.), balanced and rather vegetal: the place of meat is reduced in favor of vegetables and legumes. Try it with these three colorful recipes.
Pumpkin flan, taleggio sauce
Delicate and comforting, this flan pleases young and old, served as a starter or side dish, in large format or in individual portions. You can vary the sauce with blue cheese, parmesan or your favorite cheese. The flan can be prepared in advance and reheated in the oven when ready to serve. It looks great with wild mushrooms!
Preparation time: 30 minutes
Rest time: 10 minutes
Cooking time: 1 hour
Ingredients for 6 people
- 1.2 kilos of pumpkin
- 2 shallots
- 1 tablespoon cornstarch or flour
- 70 cl whipping cream (fresh part)
- 50g parmesan
- 2 large eggs
- Nutmeg
- 2 tablespoons tablespoon pumpkin seeds
- 10g to 20g butter
- Salt, pepper
For the sauce:
- 200 g taleggio cheese
- 20 cl of whipping cream
the preparation
Cut the squash in half, remove the seeds, and then cut it into large quarters. For presentation, you can cut 8 thin 1 cm slices, to cook in the oven for 10 minutes at 180°C (th. 6).
Large pieces of pumpkin are steamed for 20 to 30 minutes or in the oven at 180°C (th. 6) for 50 minutes, covering them with aluminum foil: the pieces should be tender. Remove the skin if it is not tender enough or if the pumpkin is not organic. We should get about 800 g.
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