Pumpkin in oil is the perfect preserve to prepare this season, so you can enjoy it all year round, serving it as an accompaniment to meat and fish or as a base for an appetizer
Pumpkin in oil it is a perfect preserve to prepare in this period of the year in which pumpkins they are full of their taste and flavor. Grilled slices of soft pumpkin sprinkled with extra virgin olive oil and aromatic herbs, to accompany a second course of meat, a fish fillet, or still to be served on a toast spread with goat cheese like finger food: there are so many ways to treat yourself to the pleasure of this vegetable all year long!
Pumpkin cooking
There pumpkin in oil can be made in different versions, choosing from time to time different herbs and spices, or simply varying the cooking mode of the pumpkin, which can be boiled, baked or scalded on a plate. In case you prefer to do it to boil, the result you will get will be a soft and more tender consistency. If you decide to cook it in the oven, you will have a harder product, if instead you will opt for the plate, your pumpkin will have a compact consistency and a slight smoky hint. To you the choice!
How to clean the pumpkin
There is not just one pumpkin
They are part of the Cucurbitaceae family and exist beyond it 500 varieties. Among the most known, available and edible (yes, because not all of them can be eaten!) There are the Neapolitan pumpkin, with a dark green skin and an orange, sweet and fragrant pulp. It has few seeds and is long-lasting. Then there is the Marina di Chioggia, with lumpy and dark green rind. It has a yellow-orange flesh and is used mostly for velvety. Hokkaido, of Japanese origin, has a bright orange peel and flesh, a very firm consistency and a flavor that vaguely resembles a chestnut. It is used for risottos. Finally the Mantovana, which has sweet and very firm pulp and is used for the preparation of tortelli, for cooking in the oven and for risottos.
The recipe of pumpkin in oil
Ingredients: 600 g already dehulled Mantua pumpkin, extra virgin olive oil, fresh mint, garlic cloves, coarse salt, fresh chilli.
Method: cut the pumpkin into slices as homogeneous as possible. Meanwhile heat up a plate and once it is very hot, burn the pumpkin slices on both sides until they are dry and golden. Leave them aside as they are ready. Then take the jars for the preserves that you will have previously sterilized, and arrange on the bottom of each one slices of pumpkin, alternating them with small pieces of garlic, leaves of fresh washed and dried mint, chilli peppers, a few grains of coarse salt and extra virgin olive oil. Continue to finish the ingredients and then close the filled jars up to 1 cm from the edge. Put them in a pot with water and boil them for 30 minutes. Once past this time, drain and place them upside down to cool. Check that the vacuum has formed and then place your jars in a cool, dry place.
In the tutorial some more indication to make a perfect preserve!
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