Questa ricetta è rimasta in attesa dall'ultima volta che sono stata a Venezia, in particolare nel ristorante che ha lo stesso nome di questa cucurbitacea arancione ...e dove ho assaggiato per l'appunto questo piatto, per la prima volta nella mia vita...
Saor in veneziano vuol dire sapore...zucca in sapore...insaporita....e in effetti il risultato è delizioso davvero. Ho tentato di eguagliare la ricetta assaggiata a Venezia e ammetto di non esserci completamente riuscita...ho mangiato davvero bene in quel posto, nonostante Venezia sia famosa per la difficoltà nel trovare un posticino buono e non accalappia-turisti...però questa ricetta merita lo stesso :))))
I tasted this amazing pumpking last time I was in Venice, I had it in a very nice restaurant called "The pumpkin" :) And I was sooo pleased that I had to prepare it at home!
500 to 600 gr pumpkin (must be sweet. .. possibly organic, complete with skin and seeds)
3 large onions (I used 2 yellow and 1 white)
40 g pine nuts (or 3 tablespoons full)
3 tablespoons full of raisins
3-4 bay leaves
1 pinch of dried rosemary
dash of pepper or 1 teaspoon black peppercorns
half a cup of white vinegar
1 tablespoon extra virgin olive oil
Cut the pumpkin into thick slices or medium cubes. The best way to keep the pumpking tasty is to soften baking it, but since it's August and too hot.... I put it in the pressure cooker for a few minutes, adding very little water, just 5 or 6 tablespoon. Otherwise, you can put the pumpkin in a covered pot over low heat and soften with a few tablespoons of water (do not boil it ... it would be a shame! because it will lose flavor).
Slice the onions and place in a saucepan with 1 tablespoon of olive oil and a bit 'of water, let it dry. Add all other ingredients except the pumpkin (I suggest you first toast the pine nuts in a frying pan until they are lightly toasted, to intensify the flavor) and cook over low heat for fifteen minutes. Then add the pumpkin, stir gently to not make a puree! Cook 5 more minutes. Finally turn off in the heat, add a splash of vinegar and let "marinate" in the fridge overnight ... Eat it the next day slightly heated or pulled out of the fridge a few hours before eating (not really cold), it is very good.---
If you add the seitan cubes or tofu, or even cubes of turkey breast is a great dish! Enjoy your meal!