Venetian Pumpkin Stew

Pumpkin Stew
Pumpkin Stew

Venetian Pumpkin Stew

Pumpkin seeds started arriving from the Americas in the 16th century, probably brought by the Conversos that had settled in the New World. Since the official start of the Spanish Inquisition was in 1492, the same year that Christopher Columbus discovered the Americas, it’s not surprising that many Jews and Conversos would see this as an opportunity to leave Spain!

In Northern Italy pumpkins grew particularly well, and local Jews were among the first to add them to their dishes, usually with impressive results. I have already given you some of my favorite recipes for sweet-and sour or mashed pumpkin, and pumpkin fritters, and more…. but here is a stew that will warm up your winter days or nights.

While Italians can be kind of clueless about how to grill a steak (with the exception of Tuscans), we have a long tradition of stewing and braising meat, which culminates in our special-occasion dish, brasato, slowly braised beef, veal or lamb. This particular recipe can also be made as a brasato: just replace the cubed meat with a single cut of beef shoulder – whatever your butcher recommends for braising – and use the same ingredients but cook much longer (over 2 hours) covered and on very low heat. Of course you can also use a crockpot, so you can head off to work, set it and come back home to find that dinner is done and ready to serve.

Venetian Pumpkin Stew

Ingredients

  • (serves 4-6)
  • 2 pounds cubed veal for stew
  • 2 cups cubed butternut squash or pumpkin
  • 1 large white onion, finely chopped
  • 4 tablespoons extra-virgin olive oil or more (to taste)
  • 1 cup white wine or marsala
  • sage leaves
  • 3 cloves garlic, whole
  • salt and pepper

Directions

Heat 1/2 of the the olive oil in a heavy pot over high heat, add the meat and brown it on all side. Remove the meat from the pot and set it aside.

Add the rest of the oil to the pot, and when it's hot add the garlic, onion and sage, and cook for about 5 minutes or until translucent.

Remove and discard the garlic cloves.

Add the meat, the pumpkin (or butternut squash), and the wine. Increase the heat to allow the wine to evaporate.

Add a little salt, , cover with hot water or broth, bring to a boil and simmer on low heat for 1/2 to 2 hours, until the meat is so soft that you can cut it with a fork, and the pumpkin has dissolved into a mash.

Add a touch of pepper and serve with polenta or fresh bread.

If you don't like veal you can use beef: of course beef takes much longer to cook, and you may want to use a slow-cooker.

http://dinnerinvenice.com/2011/09/01/venetian-pumpkin-stew/