Slow Cooked Zucca
Slow cooked, zucca, pumpkin, is a simple way to prepare pumpkin that can be used as a sauce for pasta or served as a contorno, side. Italian winter pumpkins grow in orange and green and round and oval. The oval pumpkins are the variety with more flavor. Adding herbs such as rosemary or cinnamon can change the flavor of of the pumpkin for a sweet or savory taste. Pumpkin is also used in making crostata, an open faced Italian pie often mixed with creamy ricotta.
- 2 pounds Edible Pumpkin (peeled, and chopped into cubes)
- Garlic (Chopped finely)
- Fresh red chili pepper
- Fresh Parsley (Dried and chopped)
In a large non-stick pan, add olive oil, chopped garlic (be generous), and heat until the garlic is blond. It will become almost creamy, but do not to brown it too much. Remove from the heat a moment and add chili pepper and parsley, so the pan doesn’t flame up. Put back onto the heat and add the zucca. Stir or flip the zucca in the pan for about 5 minutes, then cover loosely and allow to cook over medium heat, stirring occasionally.
Cook for about 20-30 minutes, testing to see when it is cooked by pressing your spoon on a cube of zucca. It is done when the zucca gives when you press it. When your zucca is tender, spoon into a serving bowl and sprinkle with a bit of fresh parsley. Serve hot.