Cooking with Balsamic Vinegar

POACHED BABY PUMPKINS WITH TRADITIONAL BALSAMIC VINEGAR OF MODENA DOP LEONARDI

Ingredients: serves 4

  • 2 teaspoons Demerara sugar
  • 1/2 teaspoon sea salt
  • 2 star anise pods
  • 2 sprigs mint, plus chopped fresh mint leaves to finish
  • Juice of 1 lemon (reserve the juiced rinds)
  • Juice of 1 orange (reserve the juiced rinds)
  • 8 whole Tellicherry black peppercorns
  • 4 miniature pumpkins, pumpkins halved and
  • Traditional Balsamic Vinegar of Modena DOP Leonardi (Affinato or Extra vecchio) to finish

Directions:

Bring a large pot of water to a simmer. Add the sugar, salt, star anise, mint sprigs, lemon and orange juice and the juiced rinds, and the peppercorns. Add the pumpkin bottoms and tops. Simmer gently so the pumpkin bottoms do not break, cooking just until the flesh is tender when pierced with a knife, 15 to 20 minutes for the bottoms and 10 for the tops.  Drain and pat the pumpkin pieces dry. Place the pumpkin bottoms on four plates and drizzle generously with the Traditional Balsamic Vinegar of Modena DOP. Sprinkle with fresh mint and top with the pumpkin tops. Serve Warm.

Recipe from AUTENTICO: Cooking Italian, the Authentic Way by Rolando Beramendi

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