Almeno una volta alla settimana la zucca è ancora nel nostro menu.
Oggi abbiamo provato questa ricetta, che vi passo.
SUGO DI ZUCCA*
Ingredienti per 6
400 g. di zucca,
50 g. di pancetta,
10 pomodorini rossi,
200 g. di brodo vegetale,
1 carota,
1/2 cipolla rossa,
2 cucchiai di olio e.v.o.
sale
pepe
Soffriggere la carota e la cipolla tritate finemente nell'olio e.v.o. Aggiungere la pancetta e la zucca tagliate a cubetti, bagnare con il brodo e cuocere per circa quindici minuti.
Quasi a fine cottura unire i pomodorini rossi tagliati a spicchi e aggiustare di sale e pepe. Cuocere per altri 10 minuti.
Il sugo di zucca è particolarmente indicato per condire pasta di semola di piccolo formato.
E ora il commento:
Buona la ricetta, ben bilanciata negli ingredienti. L'abbiamo provata con gli gnocchetti, che ci stavano benissimo. Marco ha voluto aggiungere una spolverata di cacioricotta pugliese stagionato, che è abbastanza dolce e si sposa bene con il sapore dolce della zucca e della carote, pur aggiungendo sapidità al piatto.Riguardo al brodo vegetale, fate come facevano le nostre nonne prima dell'avvento del poco salutare dado: preparatelo in casa; come consiglia [Ernest Knam ops è un lapsus] volevo scrivere Allan Bay : fatene un bel po' e congelatelo per averlo sempre pronto e in caso siate a corto di brodo e tempo come faccio io se non ne ho: comprate del bel minestrone fresco al mercato cuocetelo ed il gioco è fatto :))
E torno per aggiungere:
E torno per aggiungere:
Le zucche che trovo a Roma non sono saporite come quelle che trovavo in Australia (faccio questo confronto perchè sono le mie uniche esperienze). Anche la consistenza è diversa, qui le trovo spesso acquose.
Ho l'impressione che le zucche che trovate nelle regioni del nord siano migliori. Che mi dite?
Una mia amica mi diceva che ha trovato un pusher di vere zucce mantovane. In autunno vedo di accodarmi.
* dal libro di Tiziana Colombo Zucca Cookbook
Ho l'impressione che le zucche che trovate nelle regioni del nord siano migliori. Che mi dite?
Una mia amica mi diceva che ha trovato un pusher di vere zucce mantovane. In autunno vedo di accodarmi.
* dal libro di Tiziana Colombo Zucca Cookbook
At least once a week pumpkin is still in our menu.
Today we tried this recipe
SUGO DI ZUCCA* PUMPKIN SAUCE *
Serves 6
400 g. of skinned pumpkin,
50 g. of bacon,
10 red cherry tomatoes,
200 g. of vegetable stock,
1 carrot,
1/2 red onion,
2 tablespoons extra virgin olive oil,
salt,
pepper
Sauté finely chopped carrot and onion in extra virgin olive oil.
Add the pumpkin and the bacon previously cut into cubes, pour in the vegetable broth and cook for about fifteen minutes.
When almost cooked add the red tomatoes, cut into 4 wedges and season with salt and pepper. Simmer for another 10 minutes.
Pumpkin sauce is particularly suitable for small pasta formats.
And now my comments:
Good recipe, well balanced in its ingredients. We tried it with small potato dumplings, which were perfect with this sauce. It was delicious. Mark decided to add a sprinkling of seasoned cacioricotta from Puglia, which is quite a sweet-tasting cheese and goes well with the sweet taste of pumpkin and carrots, while adding flavour to this dish. As regards vegetable stock, do as our grandmothers did before the advent of unhealthy industrially produced stock : make it at home, as recommended Ernest Knam: make a lot of it and freeze it for later so it's always ready and if you run out of stock and time as sometimes happens to me, buy some beautiful fresh ready-cut minestrone vegetables at the market, cook them and that's it :))
And I come back to add:
Pumpkins that I find in Rome are not as flavorful as the once I used to eat in Australia (I make this comparison because it is the only experience I have ). Even the texture is different, here they are often watery.
My impression is that pumpkins grown in the north of Italy are better. What about pumpkins in English speaking countries? Which variety would you recommend?
* Book by Tiziana Colombo Pumpkin Cookbook
SUGO DI ZUCCA* PUMPKIN SAUCE *
Serves 6
400 g. of skinned pumpkin,
50 g. of bacon,
10 red cherry tomatoes,
200 g. of vegetable stock,
1 carrot,
1/2 red onion,
2 tablespoons extra virgin olive oil,
salt,
pepper
Sauté finely chopped carrot and onion in extra virgin olive oil.
Add the pumpkin and the bacon previously cut into cubes, pour in the vegetable broth and cook for about fifteen minutes.
When almost cooked add the red tomatoes, cut into 4 wedges and season with salt and pepper. Simmer for another 10 minutes.
Pumpkin sauce is particularly suitable for small pasta formats.
And now my comments:
Good recipe, well balanced in its ingredients. We tried it with small potato dumplings, which were perfect with this sauce. It was delicious. Mark decided to add a sprinkling of seasoned cacioricotta from Puglia, which is quite a sweet-tasting cheese and goes well with the sweet taste of pumpkin and carrots, while adding flavour to this dish. As regards vegetable stock, do as our grandmothers did before the advent of unhealthy industrially produced stock : make it at home, as recommended Ernest Knam: make a lot of it and freeze it for later so it's always ready and if you run out of stock and time as sometimes happens to me, buy some beautiful fresh ready-cut minestrone vegetables at the market, cook them and that's it :))
And I come back to add:
Pumpkins that I find in Rome are not as flavorful as the once I used to eat in Australia (I make this comparison because it is the only experience I have ). Even the texture is different, here they are often watery.
My impression is that pumpkins grown in the north of Italy are better. What about pumpkins in English speaking countries? Which variety would you recommend?
* Book by Tiziana Colombo Pumpkin Cookbook
