A nearly forgotten recipe of rural cuisine, where zucchini sliced and sun-dried at the end of summer is soaked in water in winter and cooked in olive oil. The dried zucchini's intense flavor is balanced with tomato and onion, turning into a hearty winter vegetable dish.
Soak the dried pumpkin slices in warm water for at least 2 hours to soften, then drain and squeeze out the excess water.
Sauté finely chopped onion in olive oil until softened.
Add the grated tomato and tomato paste and sauté for a few minutes.
Add the softened dried pumpkin and water, then cook over low heat until the liquid is absorbed. Note: the pumpkin may hold a lot of water once it swells, so squeeze it thoroughly while draining.
Remove from heat and let rest until it reaches room temperature, then serve.
Important: Soak the dried pumpkin slices in warm water for at least 2 hours before cooking to soften them; soaking time is not included in the cooking time. Caution: The pumpkin may hold a lot of water once soaked, so squeeze it out well when draining. Allergen: contains no common allergen.
Adding a bit of salt to the water while softening dried pumpkin helps it soften faster and gives a more balanced flavor once cooked.
Admin DadaGastro · verified in test kitchenTuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım.
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