Mantova Pumpkin is the queen of Italian pumpkins and its seeds mustn't be absolutely wasted, they need drying and than after having put them in oven taste them! The sweet, unique and delicate pumpkin flavour makes this product particularly suitable for the preparation of every recipe: the flowers can be fried in a batter, the seeds, after being toasted and salted, are great as an aperitif. Appreciated for its easy cultivation, in fact this pumpkin doesn't need particular fertilisers and they are resistant to drought and insects diseases.
Ingredients for 4 people
1,5 lb Mantova pumpking, chopped
2 medium white onions, chopped
1/2 cup sea salt
2 tbsp extra virgin olive oil
salt and pepper
Cut radishes in quarters keeping the edges: root and a little leaves. It always look more natural like this! Put in a colander and sprinkle with salt. Let it sit. Salt will make radishes loose some water: they will roast faster in the pan keeping their crunchiness.
Heat olive oil in a no sticky pan. Sauté onions until golden. Add pumpkin and cook for about 5 minutes on medium heat. Add water and a pinch of salt and let it cook with a lead for 10 minutes.
In the meantime rinse quickly the radishes and sauté them in a no sticky pan until roasted an all sides.
Using a blender make a puree out of the cooked pumpkin.
Adjust with salt and pepper.
Plate and top with the roasted radishes and olive oil.
This pumpkin makes amazing velvety cream!