Winter Pumpkin
per kilogram
Description
Winter pumpkins are a delicious addition to your cold season meal. Choose red or green compact versions of this special cultivar to cook Heaven-and-Earth Tempura Cakes or Pumpkin Puree with Ginger. Its distinctive bottom with a circular ridge, though, gives it away. On some, the ridge may surround a more pronounced bump, or "turban." A freshly cut buttercup may smell like a clean, fragrant cucumber, but once cooked, its orange flesh becomes dense, a bit dry, and very mild.
Nutritional value
- Energy 26 kcal
- Carbohydrates 6.5 g
- Fat 0.1 g
- a
- b1
- b2
- b3
- b5
- b6
- b9c
- e
- k
- Ca
- Fr
- Mg
- Mn
- P
- K
- Zn
Special Recipe
Pasta Pomodoro with Shrimp
1/2 pound angel hair pasta
3/4 pound raw, peeled, deveined shrimp (medium sized)
4 ripe Campari Tomatoes
3 cloves garlic, minced
1/3 cup torn fresh basil leaves
3 Tbsp olive oil (divided, 1 Tbsp and 2 Tbsp)
Salt and freshly ground black pepper to taste
- Fill a large pot with 2 quarts of water. Bring to a boil (You will be using this water to both blanch the tomatoes and boil the pasta.) Core the tomatoes and use a sharp knife to cut a small X into the bottom end of each tomato. When the water is boiling, use a slotted spoon to lower the tomatoes into the water. Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes with a slotted spoon to a bowl of icy water, saving the blanching water.
- Peel off the tomato skins from the tomatoes. Cut the tomatoes crosswise in half, and squeeze out most of the seeds and juices. Chop the tomatoes into 1-inch pieces.
- Heat 1 Tbsp of olive oil in a large sauté pan on medium high heat. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp over in the pan. Lower the heat to medium.
- Add the garlic, cook a minute more. Add the chopped tomatoes and basil. Sprinkle with salt. Cook for a minute more and remove from heat.
- Add a tablespoon of salt to the water you used to blanch the tomatoes. Bring to a boil again. Add the angel hair pasta and cook for 3 minutes.
- Drain the pasta and immediately add to pot with the shrimp and tomatoes. Drizzle the pasta with 2 Tbsp of olive oil. Then stir the pasta in with the shrimp and tomatoes. Serve immediately or at room temp.
