NoApoletana, Mantovana, Delica… It’s easy to say pumpkin, but the varieties and uses in the kitchen are truly multiple. This Pumpkin (Guido Tommasi Editore) is a small treasure of recipes, stories, discoveries. And it comes at the right time!
Pumpkin risotto
INGREDIENTS FOR 4:
500 ml pumpkin puree
1 tablespoon of extra virgin olive oil
270 g Arborio rice
1 onion finely chopped
1 clove of garlic, finely chopped
200 ml dry white wine
1 l vegetable broth
1 tablespoon butter
80 g grated Parmigiano Reggiano
1 pinch of ground nutmeg
salt and pepper.
Pumpkin risotto. The recipe is taken from the book “Zucca” by Alva Herdevall and Anders Rudell (photo by Roland Persson).
Procedure
Heat olive oil in pan over medium heat. Add the onion and let it brown for about 5 minutes, so that it softens without browning. Add the pumpkin puree, garlic, wine and simmer for 5 minutes, with the lid on.
Pour in the rice and continue cooking for 1 minute, then add the hot broth to cover it. Cook slowly over low heat, stirring, first from time to time, then continuously to prevent the rice from sticking. When it has absorbed all the broth, add about 100 ml at a time until the rice is al dente and has absorbed all the broth.
It takes about 20-25 minutes, and at the end of cooking the risotto must be firm. Manteca with butter, parmesan and nutmeg mixing. Season with salt and pepper. The risotto must be served immediately and eaten piping hot.
“Zucca” by Alva Herdevall and Anders Rudell, photo by Roland Persson (Guido Tommasi Editore).
Gnocchi with butter and sage
INGREDIENTS FOR 4:
For the gnocchi:
300 ml pumpkin puree
40 g grated Parmigiano Reggiano
1 egg
1⁄2 teaspoon salt
1 pinch of nutmeg
310 g soft wheat flour.
For butter and sage:
3 tablespoons of extra virgin olive oil
3 tablespoons butter
a few sage leaves.
Pumpkin gnocchi with butter and sage. The recipe is taken from the book “Zucca” by Alva Herdevall and Anders Rudell (photo by Roland Persson).
Procedure
To prepare the gnocchi, Place all ingredients except flour in a large bowl. Then add it little by little, mixing until you get a dough. Transfer it to a floured surface, add the rest of the flour and mix slowly with floured hands until a soft dough forms. It must remain sticky. Wrap it in cling film and let it rest in the refrigerator for up to 2 hours.
Wet your hands and roll out the dough forming cylinders of about 2 cm in diameter. Cut each cylinder into 1.5cm long pieces, then shape the gnocchi by rolling them against a fork or a righetti cutter, and place them on a floured work surface, sprinkling them with more flour.
For the dressing, heat the oil and butter in a pan over medium heat. When the butter starts to brown, add the sage leaves. Let them fry, stirring, until they become crunchy and slightly coloured, then set them aside.
Bring salted water to the boil in a large saucepan and add the gnocchi. When they come to the surface they are ready. Drain them with a slotted spoon and transfer them to the pan with butter and sage. Mix gently and plate.