Crema di zucca e patate
Potato and pumpkin mash is good with meat and even though it may sound weird it is even better served cold on bruschetta.
I have never bought a pumpkin for food and never considered how to prepare it, until my neighbour, la Contadina, gave me a homegrown, medium sized variety and forced me to start looking for recipes. I opted for a mash served warm with chervil, fried onions and crunchy pancetta and it was quite good as a supplement to meat, but it did not become totally irresistible until the day after, when it was served cold as a bruschetta topping. It was so good, I’m happy the pumpkin season has only just begun.
250 g pumpkin
250 g potato
1 tbsp honey
2 tbsp butter
2 tbsp vinegar
salt and pepper
1 red onion
1 slice of pancetta
Cut the pumpkin in halves. Remove the seeds and the wiry bits. Cut out wedges, release the meat from the peel and cut it in cubes.
Peel the potato and cut it in cubes.
Boil pumpkin and potato in water for 15 minutes.
Blend the pumpkin and potato with honey, butter, vinegar, salt adding – if necessary – a little of the boiling water.
Peel and chop the onion.
Cut the pancetta into very tiny cubes and fry them slowly in olive oil with the onion.
Pour the onion and pancetta over the potato and pumpkin mash and sprinkle with fresh chervil before serving.
Other recipe with squash and potatoes