This is an incredibly hard dish to make. The most difficult is the texture--this is my perhaps 7th attempt at making it and I got it wrong two times.
Tip 1: Don't use the food processor before cooking it. You can ruin the texture and taste by doing that. Tonight's version looked like scrambled eggs. At other times, because the pieces of pumpkin I chop are too large, before I mash it with a fork, the outcome is more of a post-bombardment-like flattened mess, though it does taste a LOT better!
Tip 1: Don't use the food processor before cooking it. You can ruin the texture and taste by doing that. Tonight's version looked like scrambled eggs. At other times, because the pieces of pumpkin I chop are too large, before I mash it with a fork, the outcome is more of a post-bombardment-like flattened mess, though it does taste a LOT better!
Tip 2: Spicing. So far, I think you can make it with either nutmeg & mint, or with anise. Either however has drastically different flavouring outcomes.
The biggest deal is the uncertainty, caused by the many Italian interpretations of this recipe out there, and the many possible Google translate errors causing you to mistake butter of cream or nutmeg for youdontwanttoknow...
So, why is this one of my favourites? It's simply an amazing texture and taste (when you get it right). I would recommend using this recipe, which uses nutmeg & mint, but perhaps switching it up with anise if you want a different flavour (though I wouldn't recommend food processing it before).
It's never going to look as good as what I had in Venice, I would definitely recommend visiting the La Zucca Restaurant for the authentic taste, not to mention all the other vegetarian food they make.
So, why is this one of my favourites? It's simply an amazing texture and taste (when you get it right). I would recommend using this recipe, which uses nutmeg & mint, but perhaps switching it up with anise if you want a different flavour (though I wouldn't recommend food processing it before).
It's never going to look as good as what I had in Venice, I would definitely recommend visiting the La Zucca Restaurant for the authentic taste, not to mention all the other vegetarian food they make.
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