|on the table|
Pumpkins are so fall!
Not only do you have left-overs from halloween,but the hills are also covered in various shades of gold, rust and green which are all pumpkin inspired.
Here is Mario Batali's pumpkin gnocchi
I like to roast the pumpkin for gnocchi, they absorb less water and need less flour!
Try pumpkin gnocchi served with traditional balsamic vinegar and shaved parmesan cheese!
The lovely elixir like qualities of traditional balsamic are a great contrast to the grilled pumpkin slices too.
Thanks Andrea, for reminding me!
Here is my soup, based on Fabio Picchi's yellow bell pepper soup, using pumpkin instead of the peppers. I follow Fabio's lead in garnishing with parmesan cheese, crushed amaretto cookies
and a lovely drizzle of traditional balsamic vinegar, which is worth every penny.
|zuppa di zucca gialla|
Using the best ingredients is the most wonderful gift to yourself and in a cost per serving is nothing!!!
TREAT YOURSELF TO THE BEST, YOU DESERVE IT!
But the recipe that is the most requested in
this house is:
grilled marinated pumpkin, sicilian style.
Remove the thick "skin" from the pumpkin.
Grill or oven roast the thin slices in olive oil with salt.
I layer then slices with thin slices of garlic,chili pepper flakes
salt to taste.
To be Sicilian, a splash of white wine vinegar, sugar and some mint.
Cover with olive oil ( i only use extra virgin) and it keeps in the fridge.
Simple and easy to make, I love to keep these in the fridge for snacking anytime
or to use as part of a dish.
Todays lunch was the grilled pumpkin-
Tuna and zolfini bean salad with radishes and chives-and stuffed cherry peppers in oil with capers and anchovy.
My friends in Palermo have started to put traditional recipes on their blog
and have included the pumpkin recipe too
Next up,curing your own olives!