Pumpkin Broth

A rainy day in Italy can eventually block a city, and if you get the not that lucky chance to walk on the slushy slurry, with festively happy horns, enraged commuters, dismayed tourists and you can still savour the wonder of wet spuce leafs scent, well that means that you are on the right way for zen enlightment. If you are a normal person who, going back home wants simply to savour a good cup of hot soup that with its brilliance evocate a bit of joy, the pumpin broth is perfect for the season.

Pumpkin (2 slices approx.)

Garlic (very little)

Onion (very little)

Extra virgin olive oil (Sabino Nomentano or another as delicate)

Rosemary salt

Freshly picked provinciali herbs (thyme, rosemary, laurus, etc.)

Juniper,

Chilli

Water

(Milk)

Cook the pumking as in the pumpkin with provinciali herbs do not sprinkle with wine, but add abundant water and cook at medium heat for at least one hour or till the pumpkin is soft and the broth shrinked (it doesn't become dense). When it's almost cooked add milk to 'velvet' the soup. Add pasta, cereals, or thick slices of toasted Italian bread, or friselle, miso, tofu or mature cheeses.

©2010.2020

Pancake of Baked Pumpkin

That's the very same feeling of Christmas time, wheter you are a Christian or not, you are going to end up or bump in a traditional market. It's about the pleasure of the ritual that goes well beyond the religious meaning of the holiday: during those weeks of the year cooking pumpkins has exactly that ritual flavour, goes beyond the religious, commercial or secular feasts. That deep orange gives a feeling of happiness, just like if one could savour the colours of autums. Then let's cook some recipes with eggs, as for instance, a pancake of baked pumpkin.

Slices of pumpkin

Extra virgin olive oil

Salt

Eggs

Slice the pumpkin and bake it in a warm oven (200°C/400°F) on  parchment paper for the time needed, depending on freshness, kind of pumpkin, etc., you can understand it using a fork.  When cooked, peel it with the spoon, mash the pulp, warm the oil in the pan, add the mashed pumkin and  the scrambled eggs, cover and cook at a not high heat.

 

©2010.2020

Pumpkin and Gram flour

Pumpkin can be cooked in many ways, to create a completely different dish sometimes it's necessary only to add an ingredient, in a recipe that seems, in its simplicity, to be able to get the American ispired and the Arab cultures talking in a long distance dialogue. 

Pumpkin (2 slices approx.)
Gram flour (approx. 3 spoons)

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 (approx. one glass)
Juniper
Chilli
Vegetable broth (approx. 2 dippers)

Same recipe as for the pumpkin with provincial herbs, chopping the pumpking in small cubes instead of medium-big cubes. When cooked and there's still a bit of sauce, mash to obtain a cream and add gram flour as needed, mix with a wooden spoon adding a dipper or two of vegetable stock, cook for some minutes to create a dense  but not stiff cream. Perfect as side dish or for pasta.

©2010.2020