Tai Di Zucca

For Tai di zucca, wash the pumpkin shoots if necessary and cut away from the shoots anything thicker than 1 cm in diameter. You will be left with shoots of about 20 to 30 cm maximum length. You can leave the leaves and the tiny pumpkin flower sprouts, they taste very good!

Put 2.5 liters of water with salt and vinegar. Add the shoots to the water, unpeeled, and boil for 5 – 6 minutes, bubbling, without a lid.

Meanwhile, heat the olive oil in a pan. Toss the drained pumpkin shoots in the hot olive oil and arrange on a plate. Refine with porcini salt.

Preparation Tip:

Tai di zucca is a delicious idea to process pumpkin leaves and shoots as vegetables. The shoots should be from plants of edible garden pumpkins that you just cut fresh.

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