Cooking into Autumn Flavors

Autumn is almost here and we have marked our calendars for the beautiful olive oil making season. And although the sleepy winters dim the lights and the sea waves roll on the shores in solitude, we are preparing for the next cycle - planting, turning the land and picking the fruits that will get us through winter. Join our kitchen and break some bread with us as we welcome the new season.

Try this creamy pumpkin-leek soup to get you in the autumn spirit!

Zucca Saltata ~ Slow Cooked Savory Pumpkin

2 lb Pumpkin, pealed and chopped into cubes

Garlic, chopped finely

Olive oil

Fresh red chili pepper

Fresh parsley, rinsed, dried and chopped

In a large non-stick pan, add olive oil, chopped garlic (be generous), and heat until the garlic is blond.  It will become almost creamy, but do not to brown it too much.  Remove from the heat a moment and add chili pepper and parsley, so the pan doesn’t flame up.  Put back onto the heat and add the zucca.  Stir or flip the zucca in the pan for about 5 minutes, then cover loosely and allow to cook over medium heat, stirring occasionally. 

Cook for about 20-30 minutes, testing to see when it is cooked by pressing your spoon on a cube of zucca.  It is done when the zucca gives when you press it.  When your zucca  is tender, spoon into a serving bowl and sprinkle with a bit of fresh parsley.  Serve hot. 

Variation:

You can serve this edible pumpkin as a side dish or you can boil pasta and use it as a sauce.  Toss your cooked pasta into a pan with the sauce and cook together for a moment.  Serve your pasta with zucca with a sprinkle of Parmesan cheese and fresh parsley.