Pumpkin
31.12.15
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.
PENNE AL RAGU' PUMPKIN
INGREDIENTS: ½ kg of pumpkin, a medium onion, rosemary, oregano, salt, extra virgin olive oil, two tablespoons of Parmigiano Reggiano (ALTERNATIVELY a handful of ROASTED and then chopped pine nuts or almonds), ½ kg of whole wheat penne or other format of short pasta.
PROCEDURE: Cut the onion into thin slices and let it DRY in oil over low heat, add the pumpkin cut into CUBES keeping a few pieces with the skin, pour in 3 tablespoons of water, rosemary, oregano, salt, cook 15 minutes in a covered pot.
Cook the pasta al dente (keep some cooking water), FRY the pasta and ragù over high heat with some pasta water, with the heat off, add the Parmesan cheese or toasted almonds (or both).
PUMPKIN FLAN
INGREDIENTS: ½ kg of pumpkin, 1/2 kg of ricotta, nutmeg, breadcrumbs, salt, four spoons of extra virgin olive oil.
PROCEDURE: Remove the seeds and steam the pumpkin with the skin, removing it after cooking, time 20 minutes. Prepare the baking pan by greasing it with oil and sprinkling it with breadcrumbs. Drizzle the ricotta with 3 tablespoons of oil, salt and nutmeg, mix well with a fork. Spread a first layer of pumpkin, in the prepared pan, with the help of your hands, or with a fork, sprinkle the seasoned ricotta then another layer of pumpkin and more ricotta. Bake in a preheated oven (180 degrees) for 10 minutes.
BAKED PUMPKIN SLICES
Cut the pumpkin with the skin into slices (finger-thick), place them in the oiled baking pan, season with salt, garlic cut into slices and rosemary sprigs. After 15 minutes, turn them over and cook for another 5 minutes.
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PENNE AL RAGU' PUMPKIN
INGREDIENTS: ½ kg of pumpkin, a medium onion, rosemary, oregano, salt, extra virgin olive oil, two tablespoons of Parmigiano Reggiano (ALTERNATIVELY a handful of ROASTED and then chopped pine nuts or almonds), ½ kg of whole wheat penne or other format of short pasta.
PROCEDURE: Cut the onion into thin slices and let it DRY in oil over low heat, add the pumpkin cut into CUBES keeping a few pieces with the skin, pour in 3 tablespoons of water, rosemary, oregano, salt, cook 15 minutes in a covered pot.
Cook the pasta al dente (keep some cooking water), FRY the pasta and ragù over high heat with some pasta water, with the heat off, add the Parmesan cheese or toasted almonds (or both).
PUMPKIN FLAN
INGREDIENTS: ½ kg of pumpkin, 1/2 kg of ricotta, nutmeg, breadcrumbs, salt, four spoons of extra virgin olive oil.
PROCEDURE: Remove the seeds and steam the pumpkin with the skin, removing it after cooking, time 20 minutes. Prepare the baking pan by greasing it with oil and sprinkling it with breadcrumbs. Drizzle the ricotta with 3 tablespoons of oil, salt and nutmeg, mix well with a fork. Spread a first layer of pumpkin, in the prepared pan, with the help of your hands, or with a fork, sprinkle the seasoned ricotta then another layer of pumpkin and more ricotta. Bake in a preheated oven (180 degrees) for 10 minutes.
BAKED PUMPKIN SLICES
Cut the pumpkin with the skin into slices (finger-thick), place them in the oiled baking pan, season with salt, garlic cut into slices and rosemary sprigs. After 15 minutes, turn them over and cook for another 5 minutes.
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