What a lovely comment, Mitch. Thank you! This is new, Mitch. I’d been thinking about it for a long while and wish I’d gotten to it sooner. Enjoy ~ it’s a good one. Buone feste.
I can hardly wait to make the winter squash caponata! It's always hard to leave behind summer vegetables but oh the delights that await us cooks at the farmer's markets at this time of the year doesn't make me yearn for summer at all. Happy Thanksgiving to you and your family Domenica.
Caponata di Zucca is an interesting variation that I must try this season...
I didn’t realize Kabocha are not considered pumpkins...hmm! I visit a local farm annually to purchase something like 20-30 pumpkins (winter squash). The farmer grows an unbelievable number of varieties - I think the number approaches 90. And I always include a few different types of Kabocha (actually a category, as far as I know, with about 70 variations) - some with extremely dry flesh that tastes like chestnuts...
Are kabocha pumpkins? Maybe I have it wrong. There are so many winter squash varieties available now (a good thing!) it's hard to keep track of what's what. I adore those ones with dry, smooth, sweet flesh that recalls chestnuts (another favorite fall ingredient for me). I hope you give the caponata a try. My family loves it.
What lovely recipes, a very high tone caponata and a sophisticated take on panna cotta. And who said kids would not eat their vegetables? I may not be able to wait for Thanksgiving to try the panna cotta. One tip I will share for panna cotta is that if you want the vanilla bean seeds to be evenly distributed throughout the dessert rather than collected at the botttom, pour the entire finished recipe into a pourable container, and refrigerate, stirring every few minutes, until the panna cotta has begun to thicken. Do not let the panna cotta set or get so thick that it clumps. (I have done both.) Once thickened to the point where the vanilla bean seeds do not fall to the bottom, pour the thickened panna cotta into serving vessels, and the seeds will evenly suspended throughout the dessert. And can it really be a decade since The Glorious Vegetables of Italy was published? Where did the time go?
The caponata sounds perfect for Thanksgiving. I always try to make something interesting for the vegetarian in my family, and this will be the perfect addition.
Thank you for adding another cookie class. I took a spot, but the code did not work.
(Off topic: The peperonata recipe from a little while back is so, so good!)
I just checked and the code I posted is incorrect. No worries ~ please look for a partial refund shortly in your inbox. I appreciate you bringing it to my attention. Looking forward to seeing you in class. And I'm so glad you enjoyed the peperonata!
Hi Christine, go ahead and register for the class. As soon as the registration comes in I will issue a partial refund for the discount. Looking forward to seeing you soon! The Latvian dish sounds fantastic.
I think I am going to celebrate this year after many many years of not doing that. My brother will be visiting Venice for the first time and Thanksgiving is his favorite food holiday. If I can find a butcher that will chop up some turkey pieces that will fit into my easy bake sized oven 😂
I am a traditionalist and always make the same dishes year after year (green bean casserole made with store bought porcini mushroom pasta sauce and a candied pecan/butternut squash casserole are hits with the Italians.) I always ask guests to bring their favorite side dish which always makes for an interesting feast.
I love the idea of celebrating Thanksgiving in Venice. Not sure why but it really appeals to me. Maybe because it’s about as non-Norman Rockwell as you can get! My mom made the same menu every year and we all LOVED it. Buon divertimento! 😘
Pumpkin Panna Cotta with a crown of amaretti biscuits, stop it!! 😋 beautiful and delicious post as always, Domenica.
haha ~ thanks, my friend.
Your Winter Squash Caponata looks to be an absolutely brilliant combination.
I'm planning o have my first go at it this week.
Have you been making this conjunction of two traditional, family recipes for a while, or is this a fairly new creation of yours?
Happy Holidays Domenica - and thank you. You've been making my holidays brighter, and tastier, for many years now.
What a lovely comment, Mitch. Thank you! This is new, Mitch. I’d been thinking about it for a long while and wish I’d gotten to it sooner. Enjoy ~ it’s a good one. Buone feste.
I can hardly wait to make the winter squash caponata! It's always hard to leave behind summer vegetables but oh the delights that await us cooks at the farmer's markets at this time of the year doesn't make me yearn for summer at all. Happy Thanksgiving to you and your family Domenica.
Yes ~ it’s a great time of year for farmers markets. Enjoy and happy Thanksgiving!
Caponata di Zucca is an interesting variation that I must try this season...
I didn’t realize Kabocha are not considered pumpkins...hmm! I visit a local farm annually to purchase something like 20-30 pumpkins (winter squash). The farmer grows an unbelievable number of varieties - I think the number approaches 90. And I always include a few different types of Kabocha (actually a category, as far as I know, with about 70 variations) - some with extremely dry flesh that tastes like chestnuts...
Are kabocha pumpkins? Maybe I have it wrong. There are so many winter squash varieties available now (a good thing!) it's hard to keep track of what's what. I adore those ones with dry, smooth, sweet flesh that recalls chestnuts (another favorite fall ingredient for me). I hope you give the caponata a try. My family loves it.
I shall give it a go...I have about 10 pumpkins remaining - they are eagerly waiting on my balcony for me to do something with them...
What lovely recipes, a very high tone caponata and a sophisticated take on panna cotta. And who said kids would not eat their vegetables? I may not be able to wait for Thanksgiving to try the panna cotta. One tip I will share for panna cotta is that if you want the vanilla bean seeds to be evenly distributed throughout the dessert rather than collected at the botttom, pour the entire finished recipe into a pourable container, and refrigerate, stirring every few minutes, until the panna cotta has begun to thicken. Do not let the panna cotta set or get so thick that it clumps. (I have done both.) Once thickened to the point where the vanilla bean seeds do not fall to the bottom, pour the thickened panna cotta into serving vessels, and the seeds will evenly suspended throughout the dessert. And can it really be a decade since The Glorious Vegetables of Italy was published? Where did the time go?
Thank you for this excellent tip, Adri. I will be doing this from now on. And yes, tumpus Fugit!
Great pumpkin inspirations!
Thanks, Mariangela ~ so many great pumpkin/squash varieties available now. It's easy to be inspired. :)
oh i love the squash caponata recipe - what a great idea!
Thanks, Susie!
The caponata sounds perfect for Thanksgiving. I always try to make something interesting for the vegetarian in my family, and this will be the perfect addition.
Thank you for adding another cookie class. I took a spot, but the code did not work.
(Off topic: The peperonata recipe from a little while back is so, so good!)
Hi Jessica,
I just checked and the code I posted is incorrect. No worries ~ please look for a partial refund shortly in your inbox. I appreciate you bringing it to my attention. Looking forward to seeing you in class. And I'm so glad you enjoyed the peperonata!
Hi. Please save me a spot for the cookies. I can't seem to get the promo code to work.
Also, when I was in Latvia I had thinly sliced pumpkin, pan fried with salt and served
with balsamic and delicious little cheese balls with spice in them. Delicious!
Hi Christine, go ahead and register for the class. As soon as the registration comes in I will issue a partial refund for the discount. Looking forward to seeing you soon! The Latvian dish sounds fantastic.
Christine, i just figured out that I posted an incorrect code. Thanks for the heads up.
I think I am going to celebrate this year after many many years of not doing that. My brother will be visiting Venice for the first time and Thanksgiving is his favorite food holiday. If I can find a butcher that will chop up some turkey pieces that will fit into my easy bake sized oven 😂
I am a traditionalist and always make the same dishes year after year (green bean casserole made with store bought porcini mushroom pasta sauce and a candied pecan/butternut squash casserole are hits with the Italians.) I always ask guests to bring their favorite side dish which always makes for an interesting feast.
I love the idea of celebrating Thanksgiving in Venice. Not sure why but it really appeals to me. Maybe because it’s about as non-Norman Rockwell as you can get! My mom made the same menu every year and we all LOVED it. Buon divertimento! 😘