Pumpkin with Provinciali Herbs * Basic Recipe

All Saint's Day, All Soul's Day, or Halloween. Whether you are inspired by the Catholic or American tradition, this time of the year is Pumpkin time. There are many cultivars, any of them with its peculiarity and characteristic. When buying a whole typical big-thick-skinned-pumpkin, one can decide to use it in dribs and drabs or to free the imagination and experiment special recipes, mixing ingredients and flavours from diverse regional Italian, Mediterranean, European and obviously American cuisines.

Pumpkin (2 slices approx.)

Garlic (very little)

Onion (very little)

Extra virgin olive oil (Sabino-Nomentano or another as delicate)
Rosemary Salt
Freshly picked spices 'provinciali' (thyme, sage, rosemary, laurus, etc.)
White wine from the province of Rome or similar
Juniper
Chilli

Warm at medium heat onion, garlic and chilli very finely chopped and the herbs provinciali roughly minced in the oil. Add the pumpkin peeled and roughly chopped in cubes, salt, cook for some minutes, raise the flame and sprinkle with the white wine, approximately one glass or as needed, evaporate the alcohool, cover and cook at a low heat to soften the pumpkin. Serve with not too ripe cheese, tofu seasoned with herbs provinciali and balsamic winegar or for a pasta.

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