Pumpkin savory pie
Ingredients 1 roll of shortcrust pastry 100 g of ricotta cheese 70 g of grated pecorino cheese 50 ml of milk 50 g of cooked ham 1 egg Oregano Chives 1 onion 500 g of pumpkin pulp Vegetable broth Salt to taste EQUIPMENT: round mold Ø 24 cm
Preparation
In a bowl mix ricotta, pecorino, milk, ham, egg and herbs. Cut the onion into slices and the pumpkin into cubes and sauté them in the pan for 20 minutes, adding the broth little by little; lightly add salt and blend into a cream; mix with the ricotta mixture. Roll out the disc of dough into the mold lined with baking paper, pour the filling and slightly fold the edges inwards. Bake at 180°C for 20 minutes. Risotto with pomegranate Ingredients (for 4 people) 1 onion 350 g of Carnaroli rice 2 pomegranates 1 glass of dry white wine Vegetable broth 1 or 2 tablespoons of grated Parmesan cheese 1 knob of butter 1 tablespoon of extra virgin olive oil Pepper Preparation Shell the pomegranates, being careful to remove all the peel; blend half of the grains and keep the others aside; filter the juice with a strainer. Pour the oil into a pan, add the finely chopped onion and brown; add the rice, toast well and blend with the wine; let it evaporate and then pour over the pomegranate juice. When the liquid has been absorbed, it's time for the broth, one ladle at a time; finish cooking leaving the rice al dente. Stir in butter and Parmesan, sprinkle with a pinch of pepper and decorate with pomegranate seeds.
Pomegranate rice
Ingredients (for 4 people) 1 onion 350 g of Carnaroli rice 2 pomegranates 1 glass of dry white wine Vegetable broth 1 or 2 tablespoons of grated Parmesan cheese 1 knob of butter 1 tablespoon of extra virgin olive oil Pepper
Preparation
Shell the pomegranates, being careful to remove all the peel; blend half of the grains and keep the others aside; filter the juice with a strainer. Pour the oil into a pan, add the finely chopped onion and brown; add the rice, toast well and blend with the wine; let it evaporate and then pour over the pomegranate juice. When the liquid has been absorbed, it's time for the broth, one ladle at a time; finish cooking leaving the rice al dente. Stir in butter and Parmesan, sprinkle with a pinch of pepper and decorate with pomegranate seeds.
Rabbit rolls
Ingredients (for 4 people) 1 kg of rabbit slices 2 hg of thinly sliced raw ham A few sprigs of rosemary 2 fennel 2 potatoes 4 carrots 2 celery sticks 1 onion Extra virgin olive oil 1 glass of white wine Salt
Preparation 
Roll out the rabbit slices, sprinkle them with a pinch of salt, cover with a slice of ham, roll up and tie each roll with kitchen twine; insert a sprig of rosemary under the string. Wash the vegetables, divide the fennel into wedges, slice the celery, peel the carrots and potatoes and cut them respectively into thick slices and coarse pieces. Turn on the oven at 200°C. Bring a pot of water to the boil, add the vegetables, cook for 5 minutes and drain. Finely chop the onion, transfer it to a pan greased with oil, add the vegetables and rolls: bake for 10 minutes, then deglaze with the wine, lower the heat to 180°C and continue cooking for another 15 minutes.
