- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 178.79 (Kcal)
- Carbohydrates 6.05 (g) of which sugars 2.18 (g)
- Proteins 8.04 (g)
- Fat 14.00 (g) of which saturated 6.56 (g)of which unsaturated 2.38 (g)
- Fibers 0.54 (g)
- Sodium 521.28 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the Feta and Pumpkin Cream for up to 2-3 days in the fridge. You can also prepare it a day in advance, keeping it in the fridge until ready to use.
To make the pumpkin puree, first cook about 1 lb of pumpkin in the oven for at least 30 minutes at 400°F or steam it until tender. Then just blend it in the mixer, and it’s ready to use.
You can use this sauce in many ways: spread it on crostini, bruschetta, crostoni, canapés, use it to fill sandwiches, tramezzini, tartlets, bread baskets, or puff pastry, or use it as a pasta sauce.
You can replace olive oil with honey, which pairs well with cheese.
You can enjoy the feta cream immediately, but letting it rest in the fridge for at least 30 minutes will make it thicker and perfect, especially if you want to use it as a spreadable cream.
You can garnish the cream with other nuts such as hazelnuts, pistachios, almonds, cashews, etc.
