Which vegetable is everywhere this time of year? The pumpkin! With the spread of Halloween party for some years also in Italy, we find everywhere windows decorated with bright (or frightening)
pumpkins ... But if one part is becoming known for Halloween, a few other uses in the kitchen and know variety and properties .
With this post I wanted the information you need on this issue and tell the truth, on this occasion I thought I would finally shed light on the origins and varieties of pumpkin. Well ... it was not easy!
I discovered that there are many more varieties than I thought. Their origin is lost in the mists of time. Each continent, country, region and even locality, has its own variety. And this is normal, indeed, it is only fair since each local variety is well adapted to the microclimate and soil of the area.
But then the fact is that with the globalization of markets, here you will find here also the pumpkin or Japanese American. Not to mention the hybrids ...
To simplify (and forgive me botanists, farmers and agronomists to any sfondoni), there are 4 species (each with many varieties). The
legenaria is ornamental, was already known at the time of the Romans who used not to eat it, but to pack flasks for water and wine. The
maxima, the moschata and pepo ( Cucurbita maxima, Cucurbita moschata and Cucurbita pepo) instead come from the American continent and were then imported into Europe only in 1500 (such as potatoes, peppers, tomatoes, eggplant ...). The
pepo is the one whose fruit is harvested immature, and ... is nothing but the zucchini! (= Petite pumpkin). And here, too: dozens of varieties. The
maxima collects varieties rounder (like "marina di Chioggia" the Romagna, the valance, the yellow squash in the winter (the most common in Italy), turban squash, the Hokkaido, etc.).
The moschata therefore include more elongated (trumpet Albenga, pumpkin Long of Naples, Sicily, snake gourd, Butternut, violin, etc.).
The consistency and taste of the flesh of all these different varieties ranging from water to the paste. All are still sweet and tasty.
The yellow is more suitable for winter soups and risotto, the sea of \u200b\u200bChioggia and the valance and velvety to the filling for ravioli, and the Hokkaido has a hint of chestnut ...
The pumpkin flesh is rich in beta carotene , potassium, calcium , phosphorus and fiber and antioxidant action . For centuries, the sedative properties are attributed : a cream of pumpkin is very suitable for the evening dinner for those who are nervous and have trouble sleeping and also for restless children! Its sweet taste is very pleasing to even the smallest.
It 'also very rich in water and rule and soothes irritated intestines (both if you have problems with constipation than the other).
And what about the semi ? In addition to
avere un effetto vermifugo (conosciuto fin dall’antichità) sono ricchi di magnesio , calcio , selenio , zinco , vitamina E e acido linoleico . Utili nella prevenzione delle malattie prostatiche , ma alimento “curativo” in generale.
Consiglio di tenerne sempre un po’ in casa, di tritarli con un macinino e di usare questa polvere al posto del parmigiano o sulle bruschette…
Ricetta: risotto alla zucca e semi di zucca
ingredienti per 4 persone
300 g di riso semintegrale
350 g of pumpkin cubes
few leaves of sage (or rosemary)
A little 'onion
Vegetable broth
A handful of pumpkin seeds
In the risotto pan, heat a little olive oil with onion finely chopped, then add the pumpkin and let it cook for a few minutes and sage. Season with salt and add vegetable broth (or just water), stirring occasionally, until the pumpkin becomes soft. Now add the rice and brown together the pumpkin, gradually add the hot stock (or warm salt), stirring (as you normally would to the risotto). Pumpkin and wholemeal rice have the same cooking time and after about 20 minutes you will have a delicious risotto in a delicious orange cream.
Serve immediately with a drizzle of olive oil and a sprinkling of pumpkin seeds, chopped (or Parmesan cheese for lovers of classic flavors)!
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