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Sauces & Spreads

How to Make Pumpkin Purée

pumpkin purée

We have arrived at this week’s last “basics” post. Today, I’m showing you how to make homemade pumpkin purée. I know this is not an Italian recipe, and I’m breaking my all-Italian-recipes “rule”, but around Thanksgiving, I start making many of my favorite, traditional American recipes.  Italians do eat many varieties of winter zucca (squash) which they use in velvety zuppe (soups) and fillings for ravioli, tortelli, and other stuffed pasta. I’m making a pumpkin pie for our Thanksgiving dessert table this year, and I wanted to make my filling with fresh pumpkin. Homemade pumpkin purée couldn’t be easier to make. Sure, opening […]

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How to Make Béchamel Sauce

During the next few months, I’m planning on posting several recipes that will be tagged “basics”. I decided to break them out into separate posts in order to give you more specific guidance on how to learn them since they are recipes that are used repeatedly in Italian cooking. Today, we are starting with one of my favorite basic recipes, béchamel sauce. As you can see from the name, the origin of this sauce is French and is believed to have been invented by Auguste Escoffier. Italians call this sauce balsamella or besciamella, and it’s a component in dishes such as lasagne, pasticcio, crocchette (croquettes), timballo, baked […]

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