THEINGREDIENTS X 4:
1 small Delica pumpkin
1/4 cup water
1/2 cup pomegranate syrup (you can make it at home, recipe below)
1 shelled pomegranate
2 tablespoons of extra virgin olive oil
1 bunch of fresh mint
whole sea salt
freshly ground black pepper.
Method
Heat the oven to 200°C in static mode. Wash the pumpkin well, clean it, eliminating the core and the toughest parts of the peel, divide it in half and, with the help of a spoon, remove the seeds and filaments from the centre, then cut it into wedges which you will place on a baking tray greased with oil, with the cut side facing downwards.
Baked pumpkin with pomegranate. Recipe and photos taken from “Contorno. Neither first nor second” (Guido Tommasi Editore)
Add the water, cover with aluminum foil and bake for about 20 minutes. Transfer the segments to a cutting board and leave to cool. Now cut each segment into 3 or 4 parts, place the pieces in the same pan, add salt and season with plenty of oil and freshly ground pepper.
Heat the oven grill and cook the pumpkin until the edges are well coloured. It will take about 7 minutes. Serve with a spoonful of pomegranate syrup, a few grains of fresh fruit and mint leaves.
This preparation has a very intense flavour it goes well with white meats, but also with lamb. For a delicious dinner, serve it with wild rice and turnip greens sautéed with garlic and chili pepper.
For the pomegranate syrup: of Azeri origin, it can be found in ethnic product shops. If you want to prepare it at home, place the filtered juice of 2 pomegranates, 1/2 cup of sugar and a tablespoon of lemon juice.
Stir until the sugar dissolves. Reduce the heat and cook until you obtain a thick syrup.
Side. Neither first nor second (Guido Tommasi Editore)
Protagonist vegetables
Vegetables from A to Z, no first courses, no second courses, no desserts for this magnificent, very modern dish Side (Guido Tommasi Editore), signed by the Contorno Collettivo team: Anna Cuppini, Cristina Dal Ben, Carmine Dell’Anno, Guido Barbagelata and, a source of pride for us, Gino Fantini and Federico Miletto, food stylist and photographer of the cooking columns of I Woman.
The décor idea
Painterly touch. On the table, a white plate of classic simplicity, a gold cutlery to bring out the color of the pumpkin and pomegranate syrup, which also appear as “still life”. The autumn test of our Miletto & Fantini was really successful.
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