As promised, here is a zucca recipe for cold winter days. It’s hearty, healthy and delicious. You can use any kind of pumpkin, or butternut squash.
Serves 4 – 6
- Zucca 750g
- Continental lentils 120g
- Vegetable oil 2TB
- Onion 1 large
- Garlic 2 cloves
- Salt and pepper to taste
- Brown sugar, a pinch
- Tomatoes, 1 large tin (400g)
- Bay leaves 2
- Thyme 2 tsp
- Parsley, a small bunch
- Soak the lentils overnight in cold water.
- When you are ready to cook, drain the lentils, cover them with fresh water and cook them in a pan with the lid on until tender, about 30 -35 minutes. Keep a cup of the cooking liquid (you may need it later) and drain the rest.
- Prepare the pumpkin by peeling it (careful! See Z is for Zucca Invernale), removing the seeds and cottony fibres, then cutting the flesh into small, neat chunks.
- Peel and chop the onion and the garlic. Heat the oil in a large saute pan and sweat them together for about 3 minutes.
- Stir in the pumpkin. Season with the salt, pepper and sugar.
- Mix in the lentils and the tomatoes. Add the herbs and cook together for another 20 minutes with the lid on, until the pumpkin is soft and tender. (This is why the pumpkin chunks need to be small – too big and they take ages to cook.)
- Add some of the lentil cooking liquid if necessary. The mixture should be quite moist, but not runny.
- Chop the parsley up fine.
- Taste for seasoning and adjust if necessary. Sprinkle with chopped parsley.
(This recipe comes from Anton Mosimann’s book Naturally. )