Is the risotto with pumpkin good? Have you ever tried pan-fried pumpkin with rosemary? Not to mention the baked pumpkin. All undoubtedly delicious dishes, considered by many to be extremely difficult and elaborate. The biggest problem? Cleaning the pumpkin! In fact, the pumpkin has a very hard and massive rind, and it requires a certain dexterity to remove it. Today we will see together that with a little practice we will be able to peel the pumpkin quickly and easily, without losing our fingers!
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Identity Card of the Recipe
- 18 KCal Calories per serving
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Ingrediants
- 2 kg (1 medium) of pumpkin
Materials Needed
- Knives of different sizes
- 1 digger or 1 steel spoon
- 1 cutting board for food or a wooden pastry board
- Brush (optional)
Preparation
In this recipe
We chose the Delica pumpkin, a very popular variety in the Peninsula and highly appreciated for its fleshy, sweet and tasty pulp.- First, wash the pumpkin very well in fresh water, rubbing any traces of soil. You can make this easier by using a small brush.
- With a sharp long-bladed knife, cut the squash in half. If the pumpkin is very large, it is advisable to cut the rind with the knife and slide it along the entire diameter of the pumpkin, until it is cut in half.
- With a digger or with a simple steel spoon, remove the internal filaments and seeds.
Don't throw away the seeds!
Pumpkin seeds can be stored and tasted as an aperitif. Wash the seeds, remove the filaments by rubbing them between your hands. Arrange the seeds in a baking dish lined with baking paper and toast them at 200-220 ° C until they have changed color. Salt and pleasure. Pumpkin seeds are rich in carotenoids, mineral salts - such as zinc, manganese, phosphorus, iron - and essential fatty acids such as oleic and linoleic acids. They are also naturally rich in vitamin E, a well-known antioxidant.- Cut the pumpkin into quarters and eighths: the smaller the pieces, the easier it will be to remove the outer skin.
- To remove the zest it is recommended to use a long-bladed knife. Place the base of each piece of pumpkin on a cutting board and hold the piece firmly with one hand, keeping your fingers as far away from the base as possible. With the other hand, cut the zest and slide the knife to the cutting board: the cuts must be clean and decisive. Turn the piece of pumpkin and repeat the operation on the opposite side.
Did you know that
Some pumpkins have a thinner rind: in this case, even a simple potato peeler may be enough to remove all the rind, thus wasting very little pulp.- Cut the pumpkin into slices or smaller squares, depending on the use. Cook the pumpkin to taste: it is ready when the inside is very soft.
Alice's comment - PersonalCooker
The pumpkin is ready to be cooked according to our tastes. But I recommend: watch out for your fingers! You can prepare a diced pumpkin to sauté it with rosemary or cut it into small pieces to prepare the sauce. You can also blend it and mix it with milk and parmesan to obtain an exquisite pumpkin purée.
But pumpkin is also good boiled, baked, mashed to make cakes (see the scary recipe for Halloween cake) and delicious sweets!Nutritional values and Health Comment on the recipe
Pumpkin is a low-energy vegetable rich in antioxidants, in particular carotenoids. It lends itself to any diet as long as it respects portions of 150-300g per portion, for about 2 portions per day. Excessive doses can cause carotenosis
