September menu: 10 dishes to try this month

The dishes to cook in September

Vacation is over and one of the hottest summers in recent years is coming to an end. September is the month of good intentions, of new beginnings, but also of the arrival of autumn: at the market there are still tomatoes, peppers and peaches but also the first mushrooms, figs, grapes - the real protagonists of season - plus beets. Apples and pears are unmissable in this period and can be used in countless sweet and savoury recipes. Time to turn the kettle back on and enjoy a good cup of tea in front of a movie, a real treat on the first rainy days. Here are our proposals for this month's menu.

September in 10 dishes

Risotto with porcini mushrooms

A timeless classic that always hits the spot: fleshy and tasty, porcini mushrooms are perfect for seasoning pasta courses, starting with risotto. For a chef's kiss, try adding some taleggio cheese while bending at the end and a little fresh thyme: together with the mushrooms, these two ingredients will give you a delicious and fragrant dish. For vegans, here is a simple trick to replace the butter during the final mixing phase: mix a little rice flour with water to create a sticky batter to be mixed in at the end along with some nutritional yeast flakes instead of Parmigiano.

Crostini with figs

A perfect appetiser to amaze your guests: crostini with figs are ideal for an aperitif with friends, delicious and irresistible bites. To prepare them, just slice sourdough bread and lightly toast it, pile on the cheese of your choice (goat cheese is ideal), a slice of prosciutto and fresh figs. All is seasoned with good quality extra virgin olive oil, black pepper and that's it. For those with a sweet tooth, it is also possible to add a drizzle of honey. To be served with a glass of chilled bubbles.

Tomato confit

There is still time to enjoy tomatoes, but better take advantage of them now because we will soon have to say goodbye. The temperatures are finally dropping, so it is the ideal time to prepare confit tomatoes, a simple and foolproof recipe that only requires a little patience due to the long cooking times. These are cherry tomatoes cut in half and baked in the oven with salt, oregano, sugar and a drizzle of oil until they are well roasted but not dried. Usually, they are cooked at 140°C for about 2 hours and can also be enjoyed cold.

Schiacciata with grapes

In Tuscany, this is the moment when you enjoy schiacciata all'uva, a sweet focaccia with black grapes enjoyed as a snack or for breakfast. A typical product of the peasant tradition, made with little sugar, leavened bread dough without salt and olive oil, which includes grapes both inside and covering the surface. An ancient and delicious recipe, traditionally prepared during the harvest period, perfect to complete an autumn menu.

Scaloppine with mushrooms

What makes a meat main course good? Mainly it is the texture, the succulent meat, the creaminess of the sauce. This is why scaloppine with mushrooms are always a hit: they can be made with chicken breasts or sliced veal, mushrooms or porcini, the important thing is to create a proper cream. First of all, sauté some sliced ​​onion in a pan with a little olive oil, then add the slices of floured meat. Wet with white wine and cook over medium-low heat with a little milk or cream. Finally, add the mushrooms and aromatic herbs to taste (sage goes very well) and that's it.

Eggplant croquettes

Aubergine lovers can enjoy this vegetable for a while longer. A fun and original way to enjoy them is in "meatballs" of bread, an anti-waste and inexpensive dish that will conquer even the most difficult palates. The stale bread is soaked in water, squeezed and chopped, and then mixed with previously pan fried diced aubergines, an egg or boiled potatoes to bind everything, plus salt, pepper and spices. Inside each meatball, gluttons can add smoked mozzarella which, during frying, will melt, giving life to a creamy and stringy filling. To be served with a yoghurt and mint sauce, or spicy tomato sauce.

Ricotta and figs

There are many desserts to prepare this season. For those looking for a delicious but above all quick and easy dessert, here's an idea: figs go very well with cheese, so why not serve them in a bowl together with a ricotta and sugar mousse? A drop of honey and some chopped nuts and pudding is ready. If you have a few more minutes, try grilling the half-opened figs: the sugars contained inside will create a delicious crust, perfect contrast with the soft ricotta mousse.

Apple cake

Homemade dessert par excellence, apple cake knows how to conquer everyone's palate. There are many variations around the world, from American apple pie to English apple crumble, but in this case we want to recommend the classic Italian recipe. Cake symbol of grandmothers, apple cake in Italy generally is a tall and soft sponge, it is consumed during breakfast or as a tasty snack along with a good cup of tea. Apple slices are placed inside the dough and then placed on the surface as garnish.

Grilled polenta with pears

Too early to talk about polenta? There are many ways to enjoy it. Once prepared and left to cool, this turns into a firm and compact mixture, to be cut into slices and grilled to create the basis for original crostini. Here is an idea for an aperitif: on each slice of polenta, lay some gorgonzola, crumbled walnuts and caramelised pears. In this way you will get excellent finger food with a strong flavour to be served as an appetiser.

Tomato passata

September is the month of home preserves: to preserve the flavour of tomatoes, there is nothing better than a good homemade passata. An unmissable product in the pantries of Italian houses, to be used for sauces, timbales and as a topping for pizza. A more or less thick sauce made from different varieties of tomato, cooked and pureed until it reaches a creamy consistency. Usually, San Marzano is used, but also try the datterini tomatoes and you will not regret it.

Schiacciata all’uva recipe

500 g bread dough

3 Tbsp. extra virgin olive oil

800 g concord grapes

4 Tbsp. sugar

½ tsp anise seeds

Spread the dough on a pastry board, add two tablespoons of olive oil, one of sugar and the anise seeds and knead for a few minutes. Place it in a bowl, cover it with a cloth and let it rise in a warm place for about an hour. Wash the grape berries and let them dry. Roll out half of the dough and place it in a lightly oiled pan with a diameter of 28 cm. Cover it completely with the grapes and sprinkle it with two tablespoons of sugar. From the remaining dough, make another disc with which you will cover the base of the flatbread by pinching it at the edges. Let it rise for about three quarters of an hour, then prick the surface with a fork, brush it with a little olive oil and sprinkle it with a spoonful of sugar. Put the schiacciata in the oven at 200°C and continue baking for 45 minutes. Serve warm or cold.

by Michela Becchi