I bought a rather sweet little baby pumpkin at Fratellis the other day, it was so adorable I wanted to do something interesting with it and also try to keep it whole rather than just chop it into chunks and turn it into wedges of roast pumpkin or blended into a soupy pulp.
One thing that surprised me looking through my cookbooks was at how few references there were for pumpkins, some books didn't even have a single recipe featuring it. Jamie had some under 'squash' but my mums trusted hand me down copy of Delia's complete cookery course didn't have a single mention of pumpkins or squashes... am I missing something here? Why the unpopularity?
Anyway I had a baby eggplant which I diced into small little cubes and some tomato also diced and some chopped anchovies, (I would have added onion and rice but I'd run out of room by then) some seasoning of oregano, salt, pepper and a dash of cardamon and I squashed all this into the centre of my deseeded pumpkin... It ended up being just the right portion for one, warming without being too guiltily fattening...
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