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Archive for pumpkin

Fall Inspired Dips

Thursday, October 12th, 2017
Fall Inspired Dips

Three easy fall inspired dips!

Looking for some inspiration? Try one or all three of our recipes!

Pumpkin Marinara Dip

Ingredients

    • ¼ cup store bought marinara sauce with basil and garlic
    • ½ tsp garlic paste
    • ½ tsp parsley paste
    • 1 cup pumpkin puree
    • 1 tsp Amoretti® Pumpkin Pie Compound

Directions

    1. Combine all ingredients and chill for 1 hour.

Pumpkin Spice Cream Cheese Dip

Ingredients

Directions

    1. Beat the cream and sugar until smooth, scraping the bowl several times.
    2. Add the cream, a little at a time, scraping the bowl after each addition.
    3. Add the Amoretti Pumpkin Spice Cookie Spread and mix just until combined.
    4. If you chill it, bring it to room temperature and re-mix before serving.

Tzatziki Dip

Ingredients

    • 1 cucumber, peeled and grated
    • ½ tsp salt
    • Pepper, to taste
    • 1 cup full-fat greek yogurt
    • 1 tbsp dill, finely chopped, or dill paste
    • 1 tbsp fresh mint, finely chopped
    • 1½ tsp lemon juice
    • 1 tsp garlic paste
    • 1½ tsp small shallot, finely diced
    • 2 tbsp Amoretti® Organic Finishing Olive Oil Infused with Kalamata Olives for drizzling
    • Paprika, garnish

Directions

    1. Grate the cucumber and place in mesh strainer, over a bowl to drain.
    2. Toss with 1 tbsp salt and let it rest for 5 minutes.
    3. Transfer cucumber to a towel or several paper towels and squeeze the excess liquid out.
    4. In a bowl, combine the cucumber with all ingredients except the Amoretti Olive Oil and paprika.
    5. Chill for at least an hour.
    6. Before serving, drizzle the Amoretti Olive Oil over the top and sprinkle with paprika.

Pumpkin Sage Fettuccine Alfredo

Thursday, November 17th, 2016
Pumpkin Sage Fettuccine Alfredo

A rich and delicious autumn-inspired pasta dish!

Ingredients

    Pumpkin Brownies ingredients, pumpkin spice compound, natural pumpkin spice

    Amoretti has the most flavorful compounds and extracts!

    • 1 box fettuccine pasta
    • 2 tbsp butter
    • 2 tsp garlic paste
    • 2 cups heavy cream
    • 15 oz pumpkin purée
    • 2 handfuls fresh sage, roughly chopped
    • 1 tsp Amoretti® Pumpkin Spice Extract
    • 1 tsp Amoretti® Pumpkin Spice Compound
    • 4 oz (¼ cup) goat cheese, broken up into small chunks
    • ½ cup Parmesan, grated
    • 2 oz (¼ cup) Havarti cheese
    • ½ cup four cheese blend, shredded (Provolone, Asiago, Romano, Parmesan)
    • salt, to taste
    • white pepper, to taste
    • 3 tbsp olive oil
    • 10-12 fresh sage leaves

Directions

    1. Cook pasta according to directions, about 12 minutes. Strain, transfer to a bowl, lightly toss with olive oil and cover.
    2. In the same pot used for cooking pasta, melt 2 tablespoons butter and add the garlic paste.
    3. Cook on medium heat, stirring for about 1-2 minutes.
    4. Add pumpkin purée, cream, and all cheeses. Cook on medium heat, stirring, until the cheese is melted. Add salt, pepper, Amoretti Pumpkin Spice Extract, Pumpkin Spice Compound and roughly chopped fresh sage. Stir, cover and set aside.
    5. Heat the oil to about 350°F and fry the sage leaves quickly over medium-high heat. Drop the fresh leaves (no stems), a few at a time, into the oil and remove within 15-20 seconds, placing them on paper towels to drain.
    6. Add the cooked pasta to the Alfredo sauce and stir to combine.
    7. Add some of the fried leaves to the Alfredo sauce and stir. Keep some aside for garnish, or add them all!