People regularly ask me for recommendations: from which culinary classics to have on their bookshelves, to which ingredients to keep in their cupboards, or what utensils are best for certain techniques. So, as a Pasta Grannies team, we thought it was about time to share a few of our favourite things. Each week, on the Pasta Grannies blog, we’ll share a few key items we’re loving.
Halloween spirits are beckoned by them, Cinderella was transformed and then traumatised by one, and our grandmothers? They absolutely love them. So do we. In case you hadn’t guessed it yet, we’re talking about pumpkins this week. The leaves are turning, the evenings are drawing in, and Italy’s plates begin to get filled with every shade of orange. So, this week we’re celebrating zucca — and all the delicious ways our grannies (and we) use it.
STOCK
Items we regularly have on shelves in our pantry
Pumpkins are wonderfully versatile. Their gentle sweetness pairs beautifully with both savoury and sweet dishes. The sweet and smooth texture can be well complemented with something salty like guanciale, pancetta, or feta but outside of pre-bought purees the Italians have another use for it. And remember to keep back the seeds, they’re great in salads. Or just roasted and salted and nibbled alongside a glass of wine.
Have you heard of Mostarda di zucca, a slightly spicy and sweet pumpkin preserve that pairs beautifully with strong cheeses or cold meats? There are many varieties with different fruits and vegetables in and often they’ll be created seasonally, and locally. Most Italian delicatessens will stock their own but it’s hard to find outside of Italy. I managed to find this Apple Pumpkin variety available on DolceTerra; it’s the most interesting addition to your next grazing board.
MAKE
The best kitchen gadgets and gizmos to make a family-style spread.
Tortelli di zucca is one of the most famous dishes which uses pumpkin. Often it’s served simply without much in the way of sauce, since the pumpkin does all the talking. Over the years we’ve met many nonne who make filled pasta with the stuff. And, we also like to stir it through a risotto. Fancy trying to copy our grandmothers? To get perfectly serrated edges and a uniform shape, try a ravioli cutter; or if you fancy going a more freestyle (with support) roll them out and and divide using this pasta cutter.
ENJOY
Other things we’ve been enjoying inside or outside of the kitchen.
It’s not just us that favour the pumpkin filled. Ben Lippett, cook and author of How I Cook, came on the Pasta Grannies podcast a while back. Together, we made Vanda’s Pumpkin Cappellacci from the first book. If you’re a club member you can watch the making of it.
Maybe you’ve had your fair share of pasta this week? Maybe you’re gluten free? Maybe you just fancy a risotto instead? Check out Michaella’s pumpkin risotto with pine nuts. And, remember to get some good quality rice. Vicky’s favourite is carnaroli, Michaella swears by Arborio, and when she popped over to Italy recently and checked out the pantry of local nonna Anna the shelves were stocked with Roma. So perhaps you’ll have to test out a few types make the decision for yourself. Once you’ve decided, let us know your preferred grain.
And if you’d prefer to keep your pumpkins outside the kitchen, what about hanging them on a tree? Decorate a garden or an indoor plant with these velour designs in autumn colours, and bring a pop of tasteful festivity to your home.
Please note that all these items are real recommendations chosen at our own discretion, and not a result of paid placement. Sometimes, however, we may include affiliate links)
