In short. A Brindisi dish: winter pumpkin cooked with anchovies, capers, olives and celery, and finished with ricotta forte, served on croutons of home-made bread.
Sweet pumpkin against salted anchovy and fermented ricotta — an unlikely combination that has been on tables around Brindisi for a very long time.
Ingredients
- 600 g of winter pumpkin
- 2 salted anchovies, boned
- capers and black olives
- half an onion, half a stick of celery, 1 clove of garlic
- ricotta forte
- croutons of home-made bread
- extra virgin olive oil, salt, pepper
Method
1. The base. Let the anchovies melt in a large pot with hot oil. Add the capers, the garlic, the minced celery and the sliced onion.
2. The pumpkin. Peel, wash and dice it, and add it to the pan.
3. Finishing. Cook down, then finish with ricotta forte and serve on croutons of home-made bread.
More on the vegetables page.
