During the autumn season, a silent battle takes place daily in Italian kitchens: the one between the chef and the tough queen of the season, the pumpkin. A vegetable as loved as it is stubborn, the pumpkin puts even the most expert blade handlers to the test, due to its resistant shell and irregular shape: to access the treasure of flavors hidden inside, you need strategy, patience and cunning, therefore, here are some tips for cutting pumpkin.
Tips and practical solutions for cutting pumpkins
It may seem strange, yet the most effective solution does not require muscles of steel or sophisticated tools. The “controlled fall” technique, recommended by gastronomy experts, involves releasing the pumpkin from a height of about one meter onto a clean and resistant surface: the natural fracture lines that form become precious guides for the subsequent cut. This methodology is particularly effective for large pumpkins, such as the Mantovana or the Marina di Chioggia, which have uncommon resistance.
For smaller but equally stubborn varieties, such as Butternut or Delica, heat becomes a precious ally: a passage in the oven at 150 degrees for 30-40 minutes significantly softens the peel. Alternatively, steam cooking for 5-10 minutes produces similar results, while preserving the precious nutritional properties of the vegetable. By acting in this way you can get around the cutting problem in an elegant way, especially when you want to keep the internal structure of the pulp intact.
General advice for cutting pumpkins in complete safety: remember to stabilize the pumpkin on the work surface. An effective method consists in creating a flat base by cutting a small portion of the vegetable: thanks to the stability of the surface, you can significantly reduce the risk of accidents during the subsequent cutting phases. Proceed calmly and methodically, do not lose patience and you will obtain absolutely satisfactory results.
Use appropriate equipment
If you want to complete a culinary undertaking of this magnitude you will have to use the right equipment: remember that a well-sharpened knife is not a luxury but a necessity. The choice should fall on sturdy and easy-to-handle blades, preferably with a length greater than 20 centimetres, while the cutting board, an often underestimated element, must guarantee absolute stability: solid wood models with non-slip feet are the best option to avoid dangerous slips during the cut.
In modern kitchens, some specialized tools further facilitate the cutting process. Particular serrated blades, designed specifically for hard-skinned vegetables, can, for example, represent an interesting investment for cooking enthusiasts.
Peel and remove seeds
A little-known curiosity concerns the peel: contrary to popular belief, many pumpkin varieties have a perfectly edible outer covering. Hokkaido, after cooking, gives a skin so soft that it is imperceptible to the palate, while the Butternut it maintains a firmer consistency that can enrich both soups and veloutés with a crunchy note, a characteristic that allows you to reduce waste and benefit from the nutrients concentrated in the external part.
Removing the seeds is a crucial phase in preparing the pumpkin: you can use a common soup spoon, which will turn into a surprisingly effective tool for carrying out this operation. The seeds, far from being discarded, can become the protagonists of alternative preparations: toasted and lightly salted, they constitute a snack rich in nutritional properties, including omega-3 and essential minerals.
How to preserve pumpkin
A recent innovation in the field of conservation suggests cutting the pumpkin into manageable portions immediately after purchase: the pieces, wrapped in kitchen paper and stored in airtight containers, maintain their freshness for up to a week in the vegetable section of the refrigerator. Thanks to this measure you will also be able to optimize the preparation times of subsequent meals.
Pumpkin in the kitchen
The versatility of the pumpkin never ceases to amaze: from the traditional soup to the Mantuan tortelli, from the au gratin side dish to the spiced jam, each Italian region has recipes that see the pumpkin as the undisputed protagonist of the autumn table, both for its excellent flavor and its benefits that it can bring. In fact, the nutritional properties of pumpkin make it a precious ally for health: rich in beta-carotene, vitamins and mineral salts, it is an important element in the Mediterranean diet.
