The Muscat squash of Provence is a variety of pumpkin recently imported from France, specifically, as its name suggests, from the Provence region. It is among the most popular varieties of pumpkins in the kitchens of Italians, both for theexcellent quality of the fruit and the excellent organoleptic properties it contains. The Muscat pumpkin of Provence has a rounded, flattened shape with a bronze-orange color, and its size reaches an average weight of 12 kg.The pulp is very sweet and flavorful, excellent for the preparation of risottos, soups and velvety dishes. In addition to being particularly good, the Provence nutmeg squash possesses numerous qualities, such as being
low-calorie, high in fiber, rich in vitamins A and C, beta-carotene, and minerals such as potassium, calcium, and phosphorus. Its edible parts also include the seeds, which can be roasted or salted and dried.
PROVENZA NUTMEG PUMPKIN AND TALEGGIO CHEESE RISOTTO
Fall is just around the corner, and it’s time to get us ahead of the game by starting to create dishes proper to this season!
Preparation:
After cleaning it well, cut the squash into wedges and place them on a baking sheet, adding salt and pepper and baking for 15 minutes at 180°.In a saucepan, place finely chopped onion and sauté it with olive oil; add the rice and, later, let it fade with white wine. Once the wine has evaporated, soak the rice with vegetable stock; once the cooking is finished, cut the taleggio cheese into small pieces and whisk over the heat off, adding parmesan to taste. Finish the dish with a sprinkling of black pepper, some nutmeg, and chunks of pumpkin and taleggio cheese as garnish.
CREAM OF PUMPKIN SOUP
Preparation:
To prepare the velouté, wash the squash, remove the seeds, and cut a few thin slices from the rim with the skin to keep aside. Instead, remove the rest of the skin from the remaining squash, cut the flesh into small pieces, collect them in a saucepan and cover with the hot broth; place on the stove and bring to a boil, then lower the heat and let simmer for 12 to 15 minutes. Then blend the pumpkin with a blender, take a frying pan and heat 30 g of butter. Add and toast the almond flour, pumpkin puree, and stir to make a thick, lump-free velouté. Then wash the oranges and grate a teaspoon of zest, squeeze them and add the juice to the velouté. Next add two egg yolks and stir vigorously, adjusting for salt and pepper. Place the pumpkin slice with the peel you had previously saved and use it to decorate your dish!
BAKED PUMPKIN.
Preparation:
Wash the squash and cut out slices about 2 cm thick, which you will steam for 10 minutes. Place the slices on a baking dish well greased with extra virgin olive oil, mix the grated Parmesan cheese with the breadcrumbs and a pinch of salt, and sprinkle it over the pumpkin. Grate the slices in an oven preheated to 200° for 15 minutes.
