Kumarhane eğlencesini dijital dünyaya taşıyan Bettilt bölümünde her zevke hitap eden seçenekler mevcut.
Kumarhane eğlencesini evinize taşıyan Bettilt kullanıcıları büyülüyor.
Türkiye’deki bahis severlerin ilk tercihi Bettilt giriş olmaya devam ediyor.
Türk oyuncular rulet oynamayı hem eğlenceli hem stratejik bulur; bahis sitelerinden gelen mesajları engelleme bu deneyimi zenginleştirir.
Adres engellerini aşmak için en Bettilt güvenilir yol bağlantısıdır.
Pumpkin Sauce
(Salsa di Zucca)
Makes: sauce for 2 lb. pasta or gnocchi (freeze some)
Prep: 10 minutes
Cook: 15 minutes
Ingredients
3 Tbsp. Butter
2 Medium Shallots chopped
1/2 C. Dry Vermouth (or another dry white wine – the dry Vermouth is great though in this)
1 3/4 C. Pumpkin Puree (fresh or canned – NOT pumpkin pie filling!)
1 1/4 C. Chicken Broth
1/4 Tsp. Nutmeg
1 Tbsp. Finely chopped fresh Sage
1 Tsp. Orange Zest
Salt and pepper to taste
1 1/4 C. Heavy Cream
1 Tbsp. Butter
Fresh Sage for garnish
Cooked Crisp Crumbled Pancetta or Bacon
OR
Crumbled Amaretti Cookies ( or spicy snaps or Biscoff cookies) for topping
OR
Crumbled Roasted Chestnuts for topping
Grated Asiago or Parmigiano-Reggiano cheese
Instructions:
Melt butter in a shallow pan.
Add shallots and cook a minute or two over medium high heat.
Add the Vermouth and cook a couple of minutes more until it reduces down a little and cooks off the alcohol.
Add the pumpkin puree, stir and cook 1-2 minutes more.
Throw in the sage and orange zest.
Then follow with the chicken broth, nutmeg, and salt and pepper.
Cook 7-8 minutes, stirring, on medium.
Reduce heat to low and when it stops bubbling – add the cream.
Warm the sauce through while stirring.
At the end, add 1 Tbsp Butter and melt in – creating a velvety smooth sauce. Stir.
Pour over pasta and toss. Garnish and serve!
