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"Pumpkinhead"

"Pumpkinhead" is the theme of the dinner with the usual friends.

have ventured into various dishes that had the pumpkin as a main ingredient. It was not easy as pumpkin, in our tradition of Bologna, appears very little.
Paola made a pie with pumpkin and parmesan, Michela a plum-cake and pumpkin cardamom brussel sprouts, pumpkin pie and macaroons Claudia and I ...

... I cooked

Pumpkin Soup

with prawns and bacon

Rhyme Pumpkin Barucca

Who touches pumpkin pumpkin Queer,
ago Barucca pumpkin and pumpkin dent.

What pat that pops!

Ingredients: 1 pumpkin
violina medium

vegetable broth 1 large leek
diced bacon and sliced \u200b\u200b
4 shrimp per person
oil

I put in a large pot with oil to fry the leek, cut into rounds, I added the squash, cut into cubes (remove the peel and seeds) and I browned well. I then covered all with the hot vegetable broth and let cook for 45 minutes with the lid, so you get a cream that is not too thick.

After that I turned it off, I add salt and whisk well with blender.
Since I'm not particularly satisfied, I added a little cream.
And then I left it in the fridge until the next day.

When the dish I warmed cream, browned in a pan without fat, the bacon and sliced \u200b\u200band diced into another pan, but never fat, shelled prawns, salt and pepper.

I then made up the pot lying on the cream and the diced bacon slices and crispy shrimp tails tucked in a wooden toothpick. A sprinkling of pepper e. .. Bon appetit!

So we discovered that we like the pumpkin. We like it because its color is bright and you can 'use for the sweet and salty, cooked or raw food, decoration, is a vegetable but is sweet as a fruit, depending on the shape of some pumpkins you get Possoni dishes, bowls and spoons, or even South American musical instruments such as maracas. And it's good, not fat, is particularly rich in vitamin A and potassium.

ripens in late summer and is found throughout the winter!

But how many species are there? 90 genera and 900 species. Of these, only a dozen are edible.

There is the "Marina di Chioggia" has always been considered the best in gastronomy, round and flattened at the poles, with the wrinkled skin that fades from gray to green and the very tasty sweet pulp. The

"Long of Naples" , almost cylindrical in shape - reminiscent of a club and can reach one meter in length - and the orange rind that ranges from rust, excellent interpreter of any recipe. The

"Berretta of Mantua" , round and tasty flesh. The

"Mantua" , oblong, wrinkled beige-orange peel and orange pulp. The

"Delica" , better known as the "Japanese girl, mid-size, green skin and sweet flesh. The
Violin Ferrara " periforme wrinkled fruit with light brown color, the flesh is yellow orange and has a pleasantly sweet flavor.

long

Pumpkins are generally less flavorful and more suitable to be used in soups with other vegetables.
E. .. How do I choose?
It 'important that the pumpkin is fully ripe, fresh and firm, you will know if, tapping tapping, emits a dull sound. The stalk must also be soft and well anchored to the pumpkin. The skin should be clean and must have no dents. Given the size and weight, in most cases you buy the pumpkin, cut into slices, keeping in mind that skin and seeds represent a deviation of 30-35%. If you buy a pumpkin into pieces, we must be careful that the cut and exposed to air is dry, the fruit is ripe and firm, yielding no points and that the seeds are wet and slippery.

Pumpkins whole may be stored throughout the winter in a dark, cool and dry. The tradition is to eat before carnival. The pieces of raw pumpkin keep in the fridge, Department of vegetables, wrapped in plastic wrap, and should be consumed within a few days, because they dehydrate easily. Take away the peel and diced, blanched possibly for a few minutes in boiling water, can also be frozen.

And do not forget that Halloween is the pumpkin queen! And Francesca from Toronto teaches us how to do a carving for the most terrifying night of the year ....

Bibliography:

http://www.prolocosalzano.it/zucca/zucca.php