Roast pumpkin puree

Roast pumpkin puree

Purè di zucca arrostita

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

Our chefs, Antonio Sanzone and Daniele Malagni, came up with this idea when thinking of seasonal vegetables to serve with the popular sea bass on our menu. The flesh becomes sweeter still after roasting and the colour is beautiful contrasted with the white fish and a helping of black kale and apple. It is also gorgeous with roast meat, pot roast game in wine, and sausages.

Ingredients

Quantity Ingredient
1.5kg pumpkin
1 garlic bulb
5 tablespoons extra-virgin olive oil
fine salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Peel and halve the pumpkin, scoop out the seeds and discard along with the peelings (or put both into a freezer bag and freeze to use later with other peelings to make stock). Cut the flesh into 3 cm cubes and put them in a foil-lined baking tray. Break the bulb of garlic into cloves, leaving the skins on, and scatter them over the pumpkin. Pour over the oil, season and mix everything together to coat the pumpkin. Cover the tray with foil and roast for 40 minutes. Remove the foil lid and continue to cook for a further 20 minutes. Remove and discard the garlic then spoon the pumpkin into a food processor and blend into a purée. Place a fine-mesh sieve over a large bowl (so there is some space between the sieve and the bottom of the bowl) then pour the purée into the sieve. Cover and leave overnight in the fridge to allow excess water in the purée to drain out. When you are ready to use the purée reheat it in the microwave or in a saucepan with a little milk to loosen it. Season to taste and serve hot.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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