This recipe for pumpkin was a "must" on the Christmas Table in my family, both among starters but also as side dish in the main course.
I'm not sure that it was a popular dish in my country, or only a traditional recipe of my family .
Certainly it is a typical recipe of Italian Jewish cuisine in the part of the recipes collection of the Giuliana Ascoli book "The cuisine in the Jewish tradition".
In my house it was always prepared with the kind of pumpkin called "trumpet " for its shape of elongated neck flask, a quality of pumpkin not powdery nor too sweet which is particularly suited to be cooked this way.
Prepared in advance and put in tightly sealed jars, it will keep for a long time .
Ingredients: ½ kg pumpkin, olive oil is for frying and for the carp, 1 cup vinegar, 2 cloves of garlic, some dried fig.
Cut pumpkin into thin slices. Fry in deep oil and put them in a jar, alternating with some dried fig.
Put a pan on the fire with oil, gently fry the garlic cloves, crushed, and then add the vinegar and a little salt. Simmer slowly until it has reduced in volume, and then pour it into the jar on the fried pumpkin slices.
Close the jar and let marinate at least 24 before eating.
This dish has several variations in its preparation.
Although in the original dish slices are quite large and cut transversely to have a nice round shape with a central hole, I prefer to cut each slice into wedges. I also do not use garlic but scallions that seems to me to make this recipe more refined.
Someone, instead of dried figs, which give a pleasant taste, add a teaspoon of sugar.
Instead of preparing the marinade aside, you can put the pumpkins fries in the pan, sprinkle with a little vinegar and then let them cook for another 10 minutes. This method is recommended if you prepare this dish to eat right away, as a side dish to a hot stew.
I'm not sure that it was a popular dish in my country, or only a traditional recipe of my family .
Certainly it is a typical recipe of Italian Jewish cuisine in the part of the recipes collection of the Giuliana Ascoli book "The cuisine in the Jewish tradition".
In my house it was always prepared with the kind of pumpkin called "trumpet " for its shape of elongated neck flask, a quality of pumpkin not powdery nor too sweet which is particularly suited to be cooked this way.
Prepared in advance and put in tightly sealed jars, it will keep for a long time .
 |
| le zucche con il sale per eliminare la loro acqua. |
Cut pumpkin into thin slices. Fry in deep oil and put them in a jar, alternating with some dried fig.
Put a pan on the fire with oil, gently fry the garlic cloves, crushed, and then add the vinegar and a little salt. Simmer slowly until it has reduced in volume, and then pour it into the jar on the fried pumpkin slices.
Close the jar and let marinate at least 24 before eating.
 | |
| le zucche nel vaso attendono la marinata. |
This dish has several variations in its preparation.
Although in the original dish slices are quite large and cut transversely to have a nice round shape with a central hole, I prefer to cut each slice into wedges. I also do not use garlic but scallions that seems to me to make this recipe more refined.
Someone, instead of dried figs, which give a pleasant taste, add a teaspoon of sugar.
Instead of preparing the marinade aside, you can put the pumpkins fries in the pan, sprinkle with a little vinegar and then let them cook for another 10 minutes. This method is recommended if you prepare this dish to eat right away, as a side dish to a hot stew.
No comments:
Post a Comment