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Pumpkin: know it to choose the best – Italian Cuisine

Ready for harvesting in late summer, thanks to the fact that it can be stored for many months pumpkin is one of the great protagonists of autumn and winter cuisine. It comes in many varieties that belong to two large families: the Cucurbita maxima and the Cucurbita moschata.

There family of Cucurbita maxima includes large roundish pumpkins with bark variously colored, often ribbed or bugnose; among the most known varieties, there are the Mantovana, the Marina di Chioggia and the Beretta Piacentina. The pumpkins belonging to the Cucurbita moschata family have an elongated shape and a smoother skin, such as the Piena di Napoli, the Trombetta di Albenga and the Butternut.

The most common varieties
In business there are several types of pumpkin, from the classic ones to those related to a particular territory, up to the result of crossings and experiments. The most common are the following.

Pumpkin Mantovana. Originally from Mantua and cultivated in Northern Italy, it is considered one of the most prized varieties on the market. It is characterized by a rounded and slightly flattened shape; it has a green and very hard skin; it is appreciated for its compact and pasty pulp, which has a bright orange color; the taste is sweet and very delicate.

In the kitchen, it is ideal for preparing gnocchi and stuffing tortelli. But its sweetness and its delicacy make it suitable for every type of course, from the appetizer to the dessert. It can be baked, steamed, barbecued or fried. The seeds, once roasted and salted, are excellent as an aperitif.

Pumpkin Marina of Chioggia. Originally from Veneto, this variety is also a flagship of our production. It is a late pumpkin with a rounded and flattened shape; it has a green skin, very thick, both ribbed and bugnosa; the pulp is floury, yellow in color and has a sweet taste; it can be kept for many months becoming even richer and more sugary.

In the kitchen, his pulp particularly mealy it makes it suitable for baking or for preparing purée and gnocchi; it is used, as an alternative to Mantovana pumpkin, in the filling of tortelli. It is also harvested slightly unripe for the preparation of mustard.

Pumpkin of Provence or with red flesh. It is native to South America and has become famous in France, where it has found its ideal environment in the South, in Provence. Round and flattened, it is recognizable because the skin is colored from green to yellow, up to orange and is divided into regular segments in the shape of a clove; when it is ripe, the pulp is rich in water (up to 94%) of an orange color tending to red and has a sweet and very strong taste.

In the kitchen it is enhanced in soups or velvety. Of particular interest is the richness of fibers and the low caloric intake due to the low content of simple sugars; moreover, it is particularly rich in vitamin A, C, beta-carotene and mineral salts such as potassium, calcium and phosphorus.

Pumpkin Butternut. Particularly widespread in the United States and in the Anglo-Saxon countries, for some decades it has also been appreciated in Italy. As its name says, the flavor reminds those of fresh hazelnuts and is very sweet; this pumpkin has an elongated shape reminiscent of a peanut and has a soft, compact and buttery pulp; the peel is light orange, slightly wrinkled.

In the kitchen, it is exalted in soups, in creams and in the past, but can also be used in making gnocchi and risottos. It also lends itself to the preparation of different side dishes, desserts and homemade bread. When it is harvested very ripe, it can also be eaten raw. It is one of the pumpkins that can be kept for longer.

Pumpkin Full of Naples. It has an elongated and cylindrical shape and contains a large quantity of pulp: for this reason it is called "Piena"; the peel has a color ranging from hazel to green and is very thin, a characteristic that makes processing very quick and easy; the orange flesh has a sugary taste and is very aromatic.

In the kitchen, it is excellent cut into thin slices, grilled and then served in oil, vinegar, salt and chilli pepper; however, the classic use is with pasta al sauce of pumpkin; it can also be used raw in salads, marinades, or steamed or baked.

How to choose and keep it
If you buy the whole pumpkin, you need to check that it is soda and heavy and that the peel is hard, uniform and has no dents; the petiole must be soft and well attached to the vegetable. Gently tapping the rind, you must hear a thud. To choose the right weight pumpkin, we must remember that the pulp is about 70% of the vegetable.

To preserve it for a long time, simply place it in a place fresh and dry, but tradition has it that it should be consumed by Carnival. If you buy in slices, it must be kept in mind that it must be consumed within a few days because it dehydrates quickly; otherwise, it can be stored in the freezer.

Alessandro Gnocchi
17 October 2016
updated November 2019 by Claudia Minnella

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How to choose and cook pumpkin: tips and recipes – Italian Cuisine

With the arrival of autumn, one of the most versatile, exquisite and healthy vegetables in nature returns to the table: the pumpkin. The Italian culinary tradition has filled pages and pages with this ingredient, with recipes ranging from appetizers to desserts. Although sweet, it does not contain many calories, but it is rich in vitamins and nutrients that are good for the body.

Check out all the tips on Sale & Pepe how to choose and cook pumpkin.

When it's in season and how to tell if it's ripe

There pumpkin it is a precious vegetable for the body, especially during the change of season, when the metabolism has a greater need for nutrients to strengthen the immune system in view of the cold winter. There are various species of pumpkin, all belonging to the Cucurbitaceae family. Among the most famous are the Cucurbita maxima and the Cucurbita moscata.

Pumpkin is in season between September and November, but in some areas the harvest continues until February. But the most important thing is that the pumpkin can be kept for months after purchase.

To understand if the pumpkin is ripe you have to pay attention to several factors. First of all we must observe the petiole: when the fruit is ripe this element begins to dry out even if the pumpkin is still attached to the plant. It is as if the vegetable organism understood that the fruit no longer needs nourishment.

Then you have to feel the peel. If the pumpkin is not ripe, palpating and pressing the outside of the vegetable, it will bend. If it is ripe, this does not happen: the peel resists. If you then hit the skin, it will result in a sound harmonic. Otherwise, the noise you get will be dull.

Which variety of pumpkin to choose

Now that you've learned to understand if a pumpkin is ripe or not, let's find out which pumpkin to choose for each preparation. In fact, tortelli, risotto or pumpkin soup are not made with the same type of vegetable.

There Mantuan pumpkin, also known as the priest's hat, is an ancient variety rather difficult to peel due to its irregular shape. Its pulp is powdery and tasty, dry and therefore excellent for creating fresh pasta fillings, such as the famous ones pumpkin tortelli.

There marine pumpkin of Chioggia it can scare you with its dark, uneven and lumpy skin. Roundish, flattened at the poles, it has a bright orange pulp, very sweet, compact and sugary. This vegetable also lends itself well to the preparation of tortelli, but it is with the gnocchi that gives the best.

There round pumpkin of the Po valley born in America, but adapts perfectly to the climate of the Po Valley. It has a smooth, ribbed and striped skin, green or orange. The pulp is very valuable and is used both for fillings (like that of dough roll) than for the mustards is jams. In addition, large edible seeds can enrich soups, bread, salads and desserts.

There atlantic giant pumpkin it can weigh up to 50 kilograms, but its pulp has a less decisive flavor, which makes it perfect for preparing delicious desserts like Pumpkin pie, to be served with ice cream and cream.

There pumpkin pumpkin from Piacenza remembers that of a cap. Its shape is flat, the surface is irregular and has a dark skin. Its pulp has a color between yellow and orange: it is firm, compact and powdery. This variety is also perfect for preparing ravioli and tortelli, but also a fabulous one pumpkin risotto. Topped with a little olive oil, it is also very tasty baked in the oven.

There butternut squash it has a pear shape and the smooth skin of a beautiful light orange color. Peel it is very simple (unlike the others). The orange flesh is slightly sweet: this nuance of flavor and its texture makes it an ideal ingredient in the preparation of minestrone, soups is velvety.

There long pumpkin of Naples can weigh up to 20 kilograms. The pulp inside is bright orange, almost red. The pulp is firm and has a flavor that makes it suitable for many recipes, between sweet and savory, such as the Neapolitan-style pumpkin pasta.

There Albenga pumpkin trumpet it has an elongated, twisted shape, with a swollen extremity. It can be consumed either completely ripe or a little unripe, when it looks like a long courgette. In that case it can be a valid ingredient for one pumpkin pie or it can be cooked simply, in a pan. It is also suitable for soups, velvety is minestrone Winter.

Very common in Sicily, the Delica soup it has a firm, dry and compact flesh because it is poor in water. Like his other colleagues, you can use it to make fresh stuffed pasta, but also to knead the dough pumpkin bread.

There pumpkin of Castellazzo di Bormida it is mostly produced in Piedmont and its pulp is very suitable for dessert, cakes, biscuits and even le jams.

How to clean it, cut it and remove the peel

Once you've chosen the right pumpkin for your recipe, you need to know how to clean it, cut it, but above all remove the peel. The latter is perhaps the most difficult but not impossible part. As we have seen, there are many varieties of pumpkins, all with different peels.

Now that you have brought your vegetable home, place it on the cutting board and divide it into thick slices. If you chose to cook the pumpkin in the oven you can leave the peel. Otherwise armed with a small knife and patience and begin to engrave by removing the hard part, including the white one. You can eliminate the seeds, but don't throw them away: they can become a condiment for soups and stews, but also a snack breaks hunger to be consumed during the day.

What perhaps many people ignore is that some pumpkin skins they are edible and can add a touch of extra flavor to soups and consistency to jams.

How to cook the pumpkin in the oven or steamed

One of the most used cooking techniques for pumpkin is the al oven. It is very simple and can turn a dinner in a few minutes. Prepare the slices, with or without the peel, place them on a baking sheet previously covered with paper and proceed with cooking. It takes 20-30 minutes at 200 ° C.

Express your creativity in seasoning the slices: you can use salt, aromatic herbs, extra virgin olive oil and even chilli. Moreover, once cooked, you can freeze the baked pumpkin and preserve it, also to merge it with other perparations like velvety or minestrone.

Alternatively, you can cook the pumpkin in one steam, without boiling it in broth or water. In this way you will keep the nutritional properties of the vegetable intact.

How to cook pumpkin as an appetizer

Pumpkin is a very versatile vegetable: it comes to your aid from appetizers to desserts. Just to start the lunch, prepare a yellow pumpkin flan with smoked ham or some Pumpkin pudding with bacon. Among the most delicious pumpkin-based recipes, you can also offer gourmands pumpkin muffin with poppy seeds, also perfect as an initial finger food, or yellow pumpkin tartlets with onions.

How to cook pumpkin as a side dish

The pumpkin also lends itself well as a side dish for main courses of meat or vegetables. Even just cooked in the oven makes his figure on the table, but if you want to impress your guests with something different, try the yellow pumpkin gratin, leeks and cheese. This mess brings together the most typical scents of autumn. Another must-try side dish is the yellow pumpkin parmigiana. This preparation technique pays homage to tradition, using a seasonal vegetable in memory of the tasty summer aubergines.

How to cook pumpkin as a second course

In a lunch or dinner preparing the second is always a risk, especially if with the first and appetizers you have offered an already varied menu. Pumpkin is a vegetable that in itself does not contain many calories and can therefore offer a light alternative to a second of fish or meat. Vent your guests with one cake with cream of yellow pumpkin or bet on a finger food (which you can also serve as an appetizer): le yellow pumpkin patties with speck and raisins. It almost seems like a single dish, which can be served as a first course, but the yellow pumpkin pan with barley flakes it is a perfect second to satisfy even the most demanding palates. Finally, try the pumpkin pancakes, perhaps to serve with yoghurt and chives sauce.

What to combine with pumpkin

The pumpkin goes very well with the mustard and al chili pepper. These two ingredients give the preparation of this vegetable that spicy push capable of enhancing and making even a simple velvety unique. The pumpkin also goes well with the chestnut because, besides being two autumn products, they share a certain earthy taste.

There are two other nutmegs and cinnamon spices that enhance the pumpkin in all its aromas: to be used mainly in desserts such as i squares of pumpkin pie. A great match is the one between pumpkin and chocolate: remember to always favor 70% dark chocolate. You can test the combination with the recipe of pumpkin and cocoa brownies. Finally, especially in risotto, try the combination of pumpkin and truffle: the sweetness of the pumpkin matches well with its incisive flavor.

Light recipes with pumpkin

Despite being present in many non-dietary recipes, the pumpkin is a low calorie vegetable. In 100 grams of pulp there are only 18 calories. So, if combined with the right ingredients, the pumpkin is perfect for light recipes. You can prepare a tasty one pumpkin risotto and not having to fear the judgment of the balance: just don't use butter. Staying on the subject of pasta dishes you can also try the pumpkin cream and fennel with thyme: 100% vegan.

Serve a simple one pumpkin puree as a side dish for your seconds, or offer as an aperitif chickpea and pumpkin croquettes baked in the oven. You can also prepare very simple ones light biscuits, using the steamed pumpkin.

What to do with the advanced pumpkin

If cooking the pumpkin you realize you have exaggerated don't throw it! Use the advanced pumpkin flesh to create arancine or a rich one velvety, flavored with leeks or chickpeas. The cakes, both sweet and savory, they are an excellent preparation technique that ensures that nothing goes to waste. And then remember that you can always freeze!

How to choose a good gin (according to the Master Distiller Desmond Payne) – Italian Cuisine

The Master Distiller Desmond Payne explained it to us, on the occasion of the arrival in Italy of his Beefeater London Garden

By the time we enter a bar, we find ourselves faced with a myriad of bottles of gin behind the counter. How do we choose the right one for us? And how can we best combine it with a recipe? Desmond Payne, Master Distiller for the famous gin Beefeater, gave us some advice.

How to choose a good gin

"First of all you have to try it. Don't be influenced by the label or extravagant packaging. Gin must work in different directions: its purpose is to harmonize with other flavors, the bartender uses it to create ever new drinks. A good gin it must therefore be suitable for a Gin Tonic, for a Negroni, for a Dry Martini and so on. Whatever your favorite cocktail, gin cannot be the only protagonist. "

How to combine gin with food

"Matching gin to recipes can be difficult, but it's a lot stimulant. The secret is to study well what is inside: let's start for example with juniper and think about how it is used in the kitchen, in combination with pork or to marinate the ingredients. And citrus fruits? They go well with desserts. For me the best way is to start from the cocktail, combining it with food, and not vice versa (but you have to persuade the chef). "

The ingredients of Beefeater gin

The Beefeater gin takes its name from the guardians of the Tower of London with traditional red and black uniforms. The original recipe dates back to the late 1800s and was designed by the founder James Burrough in the Chelsea Physic Garden, a stone's throw from the historic distillery in London. The botanical present in the Beefeater gin are: juniper berries, bitter orange peel, lemon peel, angelica root and seeds, coriander, almonds, lily root, licorice.

With the same essential care in the preparation of gin, Desmond Payne has created Beefeater London Garden, inspired by the note to the gardens of London: in fact, the 9 classic botanicals are joined by the lemon verbena and the thyme. After staying a long time secret to be tasted exclusively in the London office, today London Garden is finally available also in Italy.

A cocktail: London Garden

Together with Desmond Payne, al Raboucer of Milan we tasted the cocktail that best enhances the irresistible fragrances of London gardens. Preparing it is easy: mix 45 ml of Beefeater London Garden, 15 ml of fresh lime, 25 ml of lime cordial and coriander and serve in a cup without ice. With its acidity, this cocktail is perfect to counterbalance dishes with fatty flavors.

Beefeater-London-London-Garden-Garden — London Garden

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