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Yellow Italian Pumpkins

HK$940

Estimated price per piece

The word “pumpkin” arrived in the English language in the 17th century, derived from the French, pompon, which came from the Latin, pepon, denoting a large, ripe melon. Melons were known to the ancients, but not pumpkins, which were New World vegetables. However, such facts did not deter modern writers translating Apocolocyntosis, Seneca’s satire of Claudius, as the “pumpkinification” of the late emperor. In the 19th century, the pumpkin connoted folly and empty-headedness, as gourd and colocynth did in ancient Roman times. Colocynth, the fruit of a trailing vine, is native to the Mediterranean region and Asia and is sometimes referred to as a bitter apple or a bitter cucumber. The Italian word “zucca” is used to describe both pumpkins and gourds and “Fiori di zucca” is what we call zucchini flowers. The varieties of pumpkin grown in Italy are typically the big orange Halloween pumpkins as well as dark green ones. The quality and flavor of the pumpkin depends largely on the quality and nature of the terrain and soil.The orange flesh is cooked as a sweet vegetable or enjoyed as a soup. Diced pumpkin may be sprinkled with cheese and olive oil and grilled au gratin in a hot oven. Pumpkin is also used as a sweet pie filling or as holiday decorations.

Ris e zzuca

INGREDIENTS: 2 lb yellow pumpkins, 1 small onion, 3 oz butter, 4 cups milk, ? lb Carnaroli rice, grated Parmigiano Reggiano cheese, 1 teaspoon sugar, salt

PREPARATIONS: Peel the pumpkin, which must be compact and dry: Cut into chunks, and put into a pan where the small onion in fine slices has been browned in the butter. Salt, add the sugar and cook until the pumpkin has completely softened. Pour in the milk and rice, as soon as the milk has come to the boil. Cook until the rice is soft. If the rice is not cooked when all the milk has been absorbed, add some hot water. Season with the remaining butter and Parmesan. Serve immediately.

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