Grilled Pumpkin

Zucca alla Brace

My husband thinks that this is our best way to cook the pumpkin!

 

 

Peel and thinly slice the pumpkin. Place the pumpkin slices on the grill and cook them for a few minutes on each side. Place the grilled slices in a serving plate, add minced garlic, extra virgin olive oil, salt and pepper. Serve with Italian bread. Buon appetito!

Pasta and Pumpkin soup

Zuppa di Pasta e Zucca

The season of the pumpkin has arrived. Today, here in Rome is raining a lot! What could be better than a soupy dish of Pasta with Pumpkin in a rainy day of Autumn like this?

Preparation time: about 15 minutes

Cooking time: about 45 minutes

Serves 3-4

Ingredients:

9 tbsp. extra virgin olive oil
1 onion, peeled and finely chopped
5 cherry tomatoes, finely chopped
1 lb. (450g) chopped pumpkin
About 1 ½ tsp. salt
2 cups water
½ lb. (approximately 250 grams) lumachine pasta
Black pepper to taste
2 tbsp. fresh minced parsley

Method:

1.        Heat the oil in a large pot. Add the onion and sauté until light brown. Add the tomatoes, cover and cook for about 10-15 minutes on low heat.
2.        Then add the pumpkin, salt and water. Cover and let cook for about 20-25 minutes or until the pumpkin is tender.
3.        When the pumpkin is tender, add the pasta to the pot and more water if necessary; the simmering liquid must be just enough to cover the pasta, so make sure you don’t add too much water. Cook over medium low heat and stir constantly until the pasta is al dente.
4.        At this point, taste the soup and add more salt if needed. Top each serving of pasta with a sprinkle of black pepper and parsley.

Notes:

·         You can use other kinds of Italian short pasta like tubetti, conchigliette or ruote in place of the lumachine.

 

Risotto with Pumpkin and Prawn

 Risotto con Zucca e Scampi

 The combination of pumpkin and prawn with rice makes a great meal and an excellent alternative to the traditional risotto dishes.  It will taste even better if you use the freshest pumpkin and prawn you can find.

 

Preparation time: 10 minutes

Cooking time: about 1 hour

Serves  2-3

Ingredients:

Water, about 4 ½ cups (1,12 L)

Salt, about ½ tbsp. + ½ tsp.
3 tbsp.  extra virgin olive oil
1 onion, peeled and finely chopped
About 1 lb. (450 g), pumpkin, peeled and chopped
½ lb. (220 g) prawn, peeled
½ lb. (approximately 250 g) rice (Arborio, Carnaroli, Vialone, Roma, etc.)
2 tbsp. butter
½ cup (120 ml) freshly grated Parmigiano Reggiano (or Grana Padano) cheese
Pepper to taste

Method:

1.       Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.

2.       Meanwhile, heat the oil in a large pan. Add the onion and sauté gently. Add the pumpkin and ½ cup (120 ml) of water. Season with ½ tsp. of salt, cover, and let cook until tender (about 30 minutes), stirring occasionally.

3.       Mash the pumpkin with a fork, then add the prawn to the pan, and cook another 2-3 minutes.

4.       Add the rice to the pan and cook 1-2 minutes, stirring until well coated. Add 1 cup (250 ml) of salted hot water, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of water at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 20- 25 minutes total - you may not have to use all the salted hot water).

5.       Turn off the heat. Stir in the butter, cheese, and pepper. At this point, taste the risotto and add more salt if needed. Serve immediately.

Notes:

 
If you aren’t able to peel the raw prawn, bring a pot of water (about 4 cups or 1 liter) with 1 teaspoon salt to a boil. Add the prawn and let boil for 3 minutes. Drain with a colander and rinse under cold water, and then peel the prawn.