"pumpkin seeds in their shells aren’t great to eat, and they are really difficult to shell yourself" - it had to be said. And I don't care how many articles there are on "don't waste your jack o'lantern trimmings", it's impossible to make them tasty and you can't make them like the nice hulled pumpkin seeds you buy. It's putting lipstick on a pig. Compost and move on.
Proper culinary pumpkins are so delicious and forcing yourself to eat the pulp from decorative gourds just gives them a bad name.
Thanks for the recipe; a real tribute to Liguria, even if a little heretical. The torta was much admired by my lunch guests. Pastry was gorgeous. The dough was rather moist, but I added a generous amount of flour in rolling out & it was pretty easy to handle. By mistake I added all the parmesan to the pumpkin purée; will do that again, intentionally. In addition, I added a touch of nutmeg to the purée. Next time will make the pastry the day before.
This was fantastic, thank you Nicola! My pastry was too wet (maybe I did something wrong, not sure) but I just added some more flour to bring it to the right consistency.
"pumpkin seeds in their shells aren’t great to eat, and they are really difficult to shell yourself" - it had to be said. And I don't care how many articles there are on "don't waste your jack o'lantern trimmings", it's impossible to make them tasty and you can't make them like the nice hulled pumpkin seeds you buy. It's putting lipstick on a pig. Compost and move on.
Proper culinary pumpkins are so delicious and forcing yourself to eat the pulp from decorative gourds just gives them a bad name.
Thanks for the recipe; a real tribute to Liguria, even if a little heretical. The torta was much admired by my lunch guests. Pastry was gorgeous. The dough was rather moist, but I added a generous amount of flour in rolling out & it was pretty easy to handle. By mistake I added all the parmesan to the pumpkin purée; will do that again, intentionally. In addition, I added a touch of nutmeg to the purée. Next time will make the pastry the day before.
This was fantastic, thank you Nicola! My pastry was too wet (maybe I did something wrong, not sure) but I just added some more flour to bring it to the right consistency.