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September 2011 - Dinner in Venice

Archives for September 2011

Roasted Fish with Fennel


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Roasted Fish with Fennel

Another very common symbol on the Rosh HaShana table is the head of a fish, with the prayer “that we be a head and not a tail”.  We don’t actually eat the head (yikes), just present it as a symbol; but we do eat the rest of the fish and here is a great easy recipe.

If you didn’t use fennel for the previous symbol, Roviah, but green beans or beans, try adding it to the fish instead – it’s a delicious combination! Some people do not like using lemon on Rosh HaShana (in the spirit of eating only things that are sweet, and not sour): if that’s your case, add only the peel/zest, without the pulp.

Roasted Fish with Fennel

Ingredients

  • (serves 6-8 as an appetizer or 4 as a main course)
  • 2 branzinos (a type of bass) or other white fish, about 2 pounds each - scaled, gills removed, gutted and rinsed
  • 1 fennel bulb, sliced very thinly (I use a mandoline)
  • 1 medium onion or leek, sliced thinly
  • one lemon, sliced thinly, seeds removed
  • fresh rosemary
  • extra-virgin olive oil
  • salt and white pepper

Directions

Preheat oven to 400 degrees.

Using a sharp knife, make 3 or 4 diagonal cuts into the skin of the fish, on each side about 1/4-inch deep diagonally three times on each side.

Season the inside with salt and white pepper.

Stuff the inside with just a few slices of fennel, onion and lemon and a sprig of rosemary.

Brush a baking pan with extra-virgin olive oil (I prefer a milder extra-virgin oil for fish, like a Ligurian oil); on the bottom of the pan layer fennel, onion and lemon, seasoning with salt and pepper.

Drizzle with the olive oil.

Place the fish on top of the vegetables, sprinkle with little salt and drizzle with more olive oil, and transfer into the oven for about 18 minutes or until cooked (cooking time depends on the size of the fish – to make sure the fish is cooked check if it’s flaking from the bone).

https://dinnerinvenice.com/2011/09/25/roasted-fish-with-fennel/

 

Tagliatelle with Pumpkin and Lentils


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Tagliatelle with Pumpkin and Lentils

For Rosh HaShana I usually serve a fresh pasta soup in chicken broth before the main course: it’s easy to make (make or buy pasta; make chicken stock; cook the pasta and serve with the broth). But I wanted to offer something different for those of you who do not have a seder before the meal, and prefer a more filling first course. As a bonus, this pasta recipe includes pumpkin, one of the holiday symbols in some Italian Jewish communities, including Venice (see my post on “Zucca Barucca” above).

Tagliatelle with Pumpkin and Lentils

Ingredients

  • (serves 4)
  • 3/4 pound fresh or dried tagliatelle (Italian wide egg noodles)
  • 1 cup pumpkin or butternut squash (diced into small cubes)
  • 2 cups boiled lentils (or you can use a can)
  • 1 small zucchini
  • fresh sage
  • bay leaves
  • 1 small onion, minced very fine
  • 1 sprig rosemary
  • 2 tablespoons breadcrumbs
  • 4 tablespoons extra-virgin olive oil
  • salt and pepper to taste

Directions

Heat the olive oil in a skillet and add the onion, 2 sage leaves and 1 bay leaf.

After a couple of minutes dd the diced zucchini, the drained lentils and the cubed pumpkin.

Cook for 2-3 minutes.

Add a ladleful of hot water to the vegetables, salt and pepper, and cook for 10 minutes or more, until soft but not mushy.

Cook the tagliatelle in a large pot of salted boiling water.

While the pasta is cooking, transfer the vegetables into a bowl and put the rosemary sprig in the hot skillet where you cooked the vegetables, roasting it for a couple of minutes in the oil left over. Discard the rosemary and toast the breadcrumbs for 2-3 minutes in the same skillet.

Drain the pasta, dress it with the vegetable sauce and the toasted bread crumbs, and serve.

https://dinnerinvenice.com/2011/09/22/tagliatelle-with-pumpkin-and-lentils/

Stuffed Goose Neck for Rosh HaShana


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Stuffed Goose Neck

Kosher goose is nowadays only available in the US and in Italy through a few select butchers, or only at certain times of the year. But just a few centuries ago, starting in the Middle Ages and continuing through the Renaissance, goose had become the main source of meat for most Jewish communities in Western Europe, from German-speaking countries to the Italian peninsula. Goose was to the Jews what pork was to Christians: where the Gentiles used lard, the Jews cooked with goose fat; the meat was eaten roasted and stuffed or used to prepare sausages, salamis and kosher “prosciutto“.  It was the “Kosher Pig”! 

Several versions of this dish are still a popular Rosh HaShana main course in different Italian cities, of course only those years when we can get our hands on a goose. 

(A widespread variation is a turkey meatloaf enclosed in the turkey skin, which I will add later.)
On a personal note,  while I’m obsessed with this recipe, I am not going to serve it for Rosh HaShana this year, because the last time my husband (who is squirmy about meat in general) saw me stitch the neck with the trussing needle, he went 100% vegan for two weeks. 

Stuffed Goose Neck for Rosh HaShana

Ingredients

  • The skin of one goose neck
  • 1 and 1/2 lb ground goose meat
  • 1 medium onion, very finely chopped
  • 1 egg
  • 2 small day-old rolls, crusts removed (or 2 slices bread, crusts removed) and cubed
  • 1 or 2 tablespoons bread crumbs
  • chicken or meat broth
  • 1 tablespoon freshly chopped parsley
  • 1/2 teaspoon nutmeg or allspice (if liked)
  • 6 very thin slices Hungarian salami (or goose “prosciutto“)
  • salt and pepper to taste
  • extra-virgin olive oil

Directions

Soak the bread in 1/2 cup of broth.

In a small skillet, heat 1 tablespoon of olive oil and cook the onion until soft, adding one or two tablespoons of water if necessary to prevent it from sticking or burning.

Allow the onion to cool down, discard any liquid or oil (you can place it in a cheesecloth or large piece of paper towel and squeeze the liquid out into your sink).

Also drain as much liquid as possible out of the bread, squeezing it well.

Now place the onion and bread in a large bowl and add the ground meat, egg, parsley, spices, salt and pepper and 1 or 2 tablespoons of bread crumbs, or just enough to give the stuffing the right texture (you can always add more later).

Combine everything together, mixing gently but thoroughly; on the other hand, don’t overdo it: it’s not Challa! My grandmother used to say that meatloaves and meatballs come out too hard if you handle the meat for longer than necessary.

Use this stuffing to fill the neck of the goose (yikes, I know), previously lined with some thin salami slices. It’s easiest with a spoon, and don’t stuff too hard because the stuffing expands during cooking and it can break the skin!

Now sew the opening close with a trussing needle and white cotton string.

Prick a few small holes in the skin with a skewer or kitchen knife, to prevent it from bursting during the cooking.

Preheat your oven to 375 degrees F.

Heat 1 tablespoon of olive oil in an oven-proof skillet or sauteuse pan.

Add the neck and brown well on all sides.

Transfer into the oven and roast for at least an hour, turning it and basting with the liquids from the cooking at least 4 times at regular intervals.

To test for doneness, prick with a skewer or toothpick and make sure the juices run clear.

https://dinnerinvenice.com/2011/09/20/stuffed-goose-neck-for-rosh-hashana/

 

Zucca Barucca (“Holy” Pumpkin or Butternut Squash)


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Zucca Barucca (“Holy” Pumpkin or Butternut Squash) (Parve)

Pumpkin or Butternut Squash is an important part of our Rosh haShana Seder. While the symbolic foods of the Pesach Seder are meant to internalize the memory of Passover, the symbols of Rosh haShana point to the future to wish us a good New Year. The Aramaic term for squash/pumpkin is  ’Kerah“. Because of its resemblance to the Aramaic root “Kara” (to cut), when we eat this vegetable we pray that any of our bad deeds will be cut out of the Book of G-d’s Judgement. Pumpkin arrived in Italy after the discovery of the Americas, and was such a hit with Northern Italian Jews that in Venice we call it “Zucca Barucca” (Holy Pumpkin – from the Hebrew “Baruch“). 

Different communities and different families prepare it in different ways, but here are a sweet-and-sour version, plus my favorite (but not very photogenic) Venetian version, mashed.

Zucca Barucca (“Holy” Pumpkin or Butternut Squash) (Parve)

Ingredients

  • SWEET AND SOUR PUMPKIN (or Butternut Squash)
  • 1 pound butternut squash or pumpkin (weight peeled and seeded)
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely sliced or minced
  • 2 tablespoons honey or sugar
  • 2 to 4 tablespoons white wine vinegar (to taste)
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped mint
  • MASHED PUMPKIN (Zucca Disfatta)
  • 2 pounds butternut squash or pumpkin, diced (weight peeled and seeded)
  • 1/2 cup to 1 cup of extra-virgin olive oil (to taste)
  • 1 medium onion, very finely minced
  • 2 tablespoons freshly chopped parsley
  • Salt and pepper to taste
  • (in Ferrara they even add candied Etrog)

Directions

SWEET AND SOUR PUMPKIN (or Butternut Squash)

Peel the squash and discard the seeds.

Cut into wedges, about 1/2” thick.

In a skillet or wok, heat the olive oil over medium/high heat.

Add the squash and cook until soft inside and golden brown on the outside (8 to 10 minutes).

Discard most of the frying oil, and put the skillet back on the stovetop with the squash.

Drizzle with the vinegar and add the salt, pepper, sugar (or honey), garlic and mint.

Cook for about 10 more minutes on low heat, stirring gently.

It can be eaten warm or at room temperature.

MASHED PUMPKIN (Zucca Disfatta)

In a large skillet, heat the olive oil and cook the onion in it, adding a couple of tablespoons of water if necessary.

Add the diced pumpkin, parsley, salt and cook it on low heat, covered, stirring often, until it’s so soft that it can be mashed easily.

At this point, mash it with a fork or potato masher.

https://dinnerinvenice.com/2011/09/20/zucca-barucca-holy-pumpkin-or-butternut-squash-parve/

Pomegranate Chicken


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Pomegranate Chicken

This roasted chicken is a perfect main course for Rosh HaShana, since the Pomegranate (Rimon) is the sixth of the symbols on our holiday table,  eaten with the prayer ”May our merits/good deeds be as numerous as the seeds in a pomegranate”. Apparently the Sages took the time to count the seeds in a lot of pomegranates, and decided that they average 613, the number of Mitzvot Jews are bound to observe – which is also why silverRimmonim (pomegranates) are used to decorate Torah scrolls.


Pomegranate Chicken

Ingredients

  • Serves 4-6
  • 1 chicken, cleaned (I buy Kosher, organic, grass-fed and it makes a difference!)
  • 2 pomegranates or 1 cup fresh pomegranate seeds
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, slightly pressed
  • 1/3 cup dry white wine
  • salt and black pepper to taste

Directions

Preheat the oven to 350 F.

Cut the pomegranates in half and using a citrus reamer scoop out the seeds.

Set 2 tablespoons of the seeds aside and press the rest through a food mill or potato masher, gathering the juice in a bowl. .

Heat the olive oil with the garlic in an oven-proof pan or sauteuse; add the chicken and brown it on all sides.

Add salt and pepper and the white wine and allow the wine to evaporate.

Transfer the pan into your oven and roast for an hour at 350 F, turning it and basting it with its own juices a couple of times.

When you notice that the garlic is becoming dark, discard it.

When the chicken is cooked, transfer it to a serving bowl; add the pomegranate juice to the roasting oil/juice in the pan, and heat it on the stovetop, allowing it to simmer for about 3 minutes. Add the 2 tablespoons of pomegranate seeds, and serve this sauce as an accompaniment to the chicken.

https://dinnerinvenice.com/2011/09/18/pomegranate-chicken/

Leek Frittata


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Leek Frittata

One of the most popular ways to serve this Siman (Symbol) in our Rosh HaShana Seder: inside an earthy frittata (with or without the addition of spinach). Frittatas can be prepared in advance.

Leek Frittata

Ingredients

  • 2 or 3 tablespoons olive oil
  • 3 cups thinly sliced leeks (white and pale green parts only)
  • 8 eggs
  • 1/2 teaspoon salt or to taste
  • ground black pepper to taste
  • 1/4 teaspoon grated nutmeg, if liked

Directions

Preheat the broiler (if using). Heat the olive oil in a 10? nonstick skillet.

Add the leeks, some salt, and cook on medium heat until tender, about 5 minutes.

In the meantime, whisk the eggs with 1/2 teaspoon salt, a pinch of pepper (and nutmeg, if liked) in a bowl.

Add egg mixture to the leeks in the skillet and fold gently to combine.

Cook over medium heat until almost set. If you are brave, flip over with the help of a platter, and cook the other side. If you are unsure, transfer the skillet under your (preheated broiler for about 2-3 minutes.

If you decide to use the broiler, make sure your skillet is oven-proof and doesn’t have a plastic handle.

Cut into wedges and serve.

*Many people make this frittata with leeks and spinach together.

https://dinnerinvenice.com/2011/09/13/leek-frittata/

 

Vegetable Saute with Pistachios


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Vegetable Saute with Pistachios

Vegetable Saute with Pistachios

A quick and delicious way to add some vegetables to your diet. Pistachios were first brought to the Roman Empire from Syria during the reign of Tiberius. Through history, they were considered a refined delicacy worthy of kings and queens (the Queen of Sheba is said to have been a fan!).  

I also love the delicate flavor added by celery. It was not until the Middle Ages that celery’s use started expanding beyond medicine and into food. Always choose celery that looks crisp and snaps easily, with leaves that are free from yellow or brown patches. Sometimes Also separate the stalks and look for brown or black discoloration, a sign of a condition called “blackheart” that is caused by insects (yikes). If you are storing cut or peeled celery, make sure it’s dry, as water can drain some of its many nutrients. The optional touch of soy sauce was inspired by my friend Allaya Fleischer, Kosher Asian chef and writer for Bitayavon magazine.

Vegetable Saute with Pistachios

Ingredients

  • (serves 4)
  • 1/2 pound asparagus
  • 2 small/medium carrots
  • 2 celery sticks
  • 1/4 pound haricot verts or green beans
  • 3 spring onions
  • 1/3 cup coarsely ground pistachios
  • 4 tablespoons extra-virgin olive oil
  • (optional) 2 tablespoons soy sauce

Directions

Peel the carrots. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers.

Clean and cut the spring onions.

Cut the asparagus, carrots and celery into sticks.

Trim ends and strings off the green beans and cut them into pieces.

Toast the pistachios for one minute in a skillet or wok then set them aside.

Heat the oil in the skillet, then add the spring onions; cook them for about one minute on medium/high heat.

Add the rest of the vegetables and some salt, and cook for about 5 to 7 minutes on medium/high heat, stirring.

If liked, you can add some soy sauce and cook for one more minute (if not, just sprinkle with black pepper).

Add the pistachios and serve.

https://dinnerinvenice.com/2011/09/08/vegetable-saute-with-pistachios/

 

 

Buricche di Bietole (Chard Burekas)


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Buricche di Bietole (Chard Burekas) (Parve)

Another Symbol in my Rosh HaShana Seder is Swiss chard. We identify Swiss Chards (or, in Venice, just their ribs) with the Aramaic term “silka” (other communities use beets). A similar Hebrew word, siluk, means “removal”: therefore, when eating Swiss chards (or beets)  we pray that our enemies will be removed. In Venice we often present only the white ribs of the chards, parboiled until soft and then drained and stewed with olive oil, garlic, salt and pepper for at least 30 minutes.  But if you have time to make Buricche, your guests will ask for seconds!

Buricche di Bietole (Chard Burekas)(Parve)

Ingredients

  • For the DOUGH
  • (but if you are pressed for time you can buy frozen puff or filo dough and the result will still be nice)
  • - 1 cup olive oil
  • - 1 cup warm water
  • - 3/4 teaspoon sea salt
  • - 5 1/2 cups all-purpose flour (or as needed)
  • - 1 egg yolk, lightly beaten
  • For the FILLING
  • 1 onion, chopped very finely
  • 1 lb Swiss chard or kale, already cleaned
  • 2 cloves garlic, slightly crushed or minced
  • 2 eggs, slightly beaten
  • 5 tablespoons plain bread crumbs
  • salt and pepper to taste
  • 1/2 cup extra-virgin olive oil

Directions

For the DOUGH

In a large bowl, combine oil, warm water, salt.

Gradually add the sifted flour (you will need between 5 and 6 cups for the dough to be workable – the dough should feel elastic.

Knead well, cover with plastic wrap and let stand for 20 minutes.

Divide into 4 pieces. On a lightly floured surface, roll out one piece at a time with a rolling pin, as thin as possible, and cut out rounds with a 3? or 4? cookie cutter or cup.

Place some filling on the center only of each round, fold into a half-moon and pinch the edges well to seal.

Place the rounds on a greased baking sheet lined with parchment paper; brush with the egg yolk, beaten with 1 1/2 tablespoons of water.

Bake at 350 F in a pre-heated oven for about 30 minutes or till golden.

For the FILLING:

Cook the greens in a pot of simmering water (if kale, cook for 12-15 minutes. If using Swiss chards, cook for 4-5 minutes).

Drain the greens, squeeze most of the liquid out with your hands and dry them with a towel. Chop them finely.

In a large skillet or sauteuse pan heat at least 1/2 cup of olive oil.

Add the chopped onion and the garlic and cook on medium/low heat till soft, adding a tablespoon or two of water if necessary to keep them from burning and sticking.

(some people also add a handful of dried mushrooms, plumped in warm water and drained).

Add the greens, salt and pepper to taste, and cook on medium/low for about 30 minutes or until very soft.

Check often and add a few tablespoons of water if necessary to keep it from burning, but allow the water to evaporate.

Set aside in a large bowl and allow to cool off.

Add the eggs, the bread crumbs, more salt and pepper if needed, and use this filling to stuff the Buricche, which you will bake as per directions above (under “Dough”.

https://dinnerinvenice.com/2011/09/07/buricche-di-bietole-chard-burekas-parve/

Pasta with Swiss Chard and Goat Cheese Sauce


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Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

This is one of my favorite recipes when I really need to force some vegetables into my kids!

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

serves 4

Ingredients

  • 3/4 pound spiral-shaped pasta, such as eliche, fusilli or gemelli
  • 6 spoonfuls milk
  • 5 ounces goat cheese (a small log)
  • 1/4 pounds swiss chards, boiled, drained, squeezed, and chopped
  • 1 or 2 cloves garlic, peeled and slightly pressed
  • 2 tablespoons extra-virgin olive oil
  • freshly grated Italian Parmigiano cheese (or Argentinian Reggianito)
  • salt and pepper

Directions

Cook the pasta in abundant salted boiling water. In the meantime, heat the oil in a skillet and add the slightly pressed garlic. Cook for a couple of minutes, discarding the garlic before it starts smoking. Add the swiss chards (boiled, drained, squeezed, and chopped), stir well, salt and cook for a few minutes. Remove from the heat and combine well with the goat cheese, milk. and about 1/2 a ladleful of the pasta cooking water. When the pasta is "al dente", drain it and dress it with the swiss chard sauce; add some grated parmigiano, et voila!

https://dinnerinvenice.com/2011/09/04/pasta-with-swiss-chard-and-goat-cheese-sauce-dairy/

Oven-Baked Turkey Meatballs


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Oven-Baked Turkey Meatballs

Meatballs and meatloaves are a staple in Jewish Italian kitchens: I would go as far as to say  that every family has a different version (and every son swears that his mother’s is the best!).

For many centuries most Jews in Italy were poor, and had only sporadic access to meat: one of the ways they found to make use of cheaper cuts was grinding the meat and stretching it with different ingredients – bread, eggs, and countless vegetables. The result included not only delicious meatloaves and meatballs, but also a variety of stuffed vegetables and pasta. These dishes are great for Shabbat and the holidays when food needs to be prepared in advance and reheated, because they don’t harden and actually taste better the day after.
If you choose one of the versions that incorporate cooked, chopped vegetables (spinach, leeks, zucchini, eggplant… the options are endless!) you might also be able to sneak some greens into the diets of the most irreducible picky eaters.

Oven-Baked Turkey Meatballs

Ingredients

  • 1 lb ground turkey (if you are on a low-fat diet, ask for white meat only)
  • 1 scallion, very finely minced
  • 1 slice of bread, crust removed
  • 1 egg, beaten
  • 3/4 cup of white unseasoned breadcrumbs
  • 1/2 cup warm chicken or vegetable stock, or water (you can also use parve, unsweetened soy milk)
  • 1/2 cup plain breadcrumbs or as needed
  • 1/4 teaspoon of nutmeg
  • 3/4 teaspoon salt or to taste
  • 1/3 teaspoon black pepper
  • 2 teaspoons freshly chopped parsley
  • 2 teaspoons extra-virgin olive oil

Directions

(prep time: 20 minutes; total time: 1 hr and 15 minutes)

Heat a tablespoon of olive oil in a small skillet and cook the scallion or onion in it until translucent, adding a little salt and water if needed to prevent it from sticking or turning brown.

Drain the onion from the oil and let it cool down.

In the meantime, soak the bread slices in warm broth or water till soft, then remove them, squeezing the liquid out, and set aside.

In a bowl, mix the ground turkey with the cooked scallion, the salt and pepper, parsley, bread (drained of the excess liquid), nutmeg, egg; mix everything together, working well with your hands until all the ingredients have combined. (if you are not on a low-sodium or low-fat diet you can also add two slices of a natural salami, very finely minced).

Let rest for two minutes so that the bread will absorb some liquid making the mixture easier to shape.

Shape into ping-pong size meatballs. If the mixture is so soft that you are having a hard time forming meatballs, you can add a teaspoon of bread crumbs, but don’t overdo it – your meatballs should not have the texture of real ping-pong balls

Roll the meatballs into a dish filled with the plain breadcrumbs.

Line a baking tray with a sheet of parchment paper.

Brush or spray the parchment lightly with a small amount of high-quality extra-virgin olive oil (do not use baking sprays! Just transfer a good olive oil into a spray bottle).

Arrange the meatballs on the parchment in one layer and lightly spray or brush the top with a little more olive oil.

Bake until golden (about 30 minutes) in a preheated oven at 425 F. Enjoy!

*** ALTERNATIVES: If you prefer, you can cook the meatballs in a light tomato sauce. Start a tomato sauce by cooking 1/2 an onion in 1 tablespoon of olive oil till translucent; add a can of peeled Italian tomatoes (just break them down with your hands), add salt and pepper and a small pinch of sugar; cook for about 10 minutes then add the meatballs, and cook on medium/low heat for about 20 minutes, stirring slowly and often. You can also use the same mixture to prepare one meatloaf: in this case the baking time will need to be increased by at least one third.

https://dinnerinvenice.com/2011/09/01/oven-baked-turkey-meatballs/

Venetian Pumpkin Stew


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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 mashed pumpkin, 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.

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