Cubetti d'Oro

Recipe contributed by Gianni Fattore

Ingrediente Principale
Potimarron Jeune (young chestnut pumpkin)

Ingrediente Minore
Shallots, bunching onions or garlic

Spezie e Aromi
Fresh Tarragon or Dried Pepper Flakes

Cubetti d'Oro (Gold Cubes) is a dish featuring Potimarron Jeune, a young chestnut pumpkin that is used as a summer squash. It may be served as a savory dish, or as a spicy dish, depending on whether or not one chooses to add fresh French tarragon or dried pepper flakes.

Cooking protocol:

1. Cut up a few shallots (or bunching onions or garlic cloves). Place in an iron skillet with olive oil and saute using medium heat. Salt to taste.

2. While the shallots are cooking, cube two or three young Potimarron fruits. Chop up fresh tarragon (or get out dried pepper flakes).

3. When the shallots are cooked to your satisfaction -- add the Potimarron cubes and turn them frequently with a spatula.

4. Saute to desired texture, which may be from crunchy to soft. Crunchy cubes may take less than a minute to cook. Start sampling for texture after the first few turns of the cooking cubes.

5. Once the desired texture is achieved, turn off the heat and stir in chopped tarragon or pepper flakes to taste. A small amount of dried tomatoes in olive oil may also be added to the dish. Thoroughly chop the dried tomatoes and add sparingly so that they do not overwhelm the flavor of the Potimarron.

Wine Pairing: Nobilo Icon Marlborough Pinot Noir -- 2008