Chef Franco spices up fall dishes with pumpkin

Live and Local

If you love fall, and you love Chef Franco, you’re in for a treat–and maybe some tricks, too. FOX21’s Lauren McDonald joined Franco in the kitchen at Paravicini’s for pumpkin, spice, and everything nice.

The recipes:


Pumpkin puree

Dice one large pumpkin sprinkle with pumpkin spice and roast 350 oven until soft
3tbs cinnamon
2 tea ginger
2tea nutmeg
1tea allspice
1tea cloves


Pumpkin Spice Latte

1 c. whole milk
2 tbsp. pumpkin purée
1 tbsp. maple syrup
1/2 tsp. pumpkin pie spice, plus more for garnish
1 tsp. pure vanilla extract
1/4 c. hot espresso or coffee
Whipped cream, for garnish

in a saucepan over medium heat, whisk together milk, pumpkin, maple syrup, spice, and vanilla extract. Cook, whisking constantly, until mixture is warmed, then blend mixture with an immersion blender until frothy.

Pour hot espresso into a mug, then top with pumpkin-spice foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.


Seared Scallops Pumpkin Risotto

4 cups bone broth or vegetable stock
1 cup canned pumpkin puree
8 tablespoons unsalted butter
3tbs olive oil
1 shallot minced
1 teaspoon kosher salt
1 1/2 cups Arborio rice
1/2 cup grated Parmesan cheese
4 oz chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg
Fresh ground black pepper
6 large Sea Scallops
Fried prosciutto

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt 2tbsbutter in a large saucepan over medium heat.add olive oil, add the shallot and salt. Cook until softened, 2-3 minutes. rice and cook for one minute longer.

Add a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.

Mix in the parmesan and remaining butter, and nutmeg. Season to taste with salt and pepper.

6 large Sea Scallops
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Melt

Place butter in a large sautee pan over high heat. add olive oil Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

Spoon out risotto place scallops on top garnish with fried prosciutto and parsley


Pumpkin Bisque with Smoked mozzarella

6 slices pancetta, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy whipping cream
1 cup shredded smoked mozzarella cheese
2 tablespoons minced fresh parsley

Cook pancetta over medium heat until crisp, add and. Sauté onion in drippings until tender. Add garlic; cook 1 minute longer .Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.

In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.


Prosciutto Wrapped Cod with pumpkin orzo

two 5-ounce cod fish fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces sliced prosciutto
Olive oil

Season the fish on both sides with salt and pepper. Wrap 1 wide or 2 thin slices of prosciutto around each piece of cod. Heat oil large nonstick skillet. Add the fish fillets and cook for 3 to 4 minutes per side, until the prosciutto is crisp and the fish is cooked through.

Pumpkin orzo
6 ounces orzo
2 tablespoons butter
1 cup pumpkin puree (canned pumpkin)
2 1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese

In a pan put the pumpkin and heavy whipping cream. Simmer until slightly thickened. Butter reduce Add the cheese and stir to combine.add cooked orzo place in a dish and place cod on top


Pumpkin Cannoli

1/2 pound impastata or drained Ricotta
3 ounces poweded sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
4 ounces 100% pumpkin paste
6 cannoli shells

Mix the ricotta with the sugar.
Add the vanilla extract, the cinnamon Mix well.
Add the Pumpkin and mix well.
Fill your Cannoli and garnish as desired.


Pumpkin mascarpone caramel

8-oz. mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1 cup heavy cream
1 tsp. pumpkin spice( or cinnamon, allspice, nutmeg blend)
Mix well in blender pipe in glass ¾ full

6 oz caramel sauce warm

Pour over the pumpkin mixture

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