{"id":3733,"date":"2026-03-22T16:24:17","date_gmt":"2026-03-22T16:24:17","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3733"},"modified":"2026-03-22T16:24:17","modified_gmt":"2026-03-22T16:24:17","slug":"pumpkin-puree-radicchio-di-chioggia-and-balsamic-vinegar-cicchetti","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/pumpkin-puree-radicchio-di-chioggia-and-balsamic-vinegar-cicchetti\/","title":{"rendered":"Pumpkin Puree, Radicchio di Chioggia and Balsamic Vinegar Cicchetti"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">I\u2019ve just made these lovely crostini, called <em>cicchetti<\/em> in Venice, to enjoy the very last days of the beautiful radicchio and the sweet Delica pumpkin, as the season for these ingredients comes to an end.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Recently I\u2019ve been really enjoyed paring a sweet pumpkin puree (flavoured with some herbs and red onion) with slightly bitter radicchio di Chioggia, drizzled with a good balsamic vinegar and some olive oil, which gave me the idea to turn that particular combination into <em>chicchetti<\/em>, perfect for a pre-dinner snack with a glass of prosecco or one of the classic Italian cocktails involving Campari.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Below you can find the recipe how I like to turn pumpkin into a puree, cooking it in a pan without the need to use a blender.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ingredients for the crostini (<em>cicchetti<\/em>):<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">pumpkin puree, still slightly warm<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">thinly sliced radicchio di Chioggia<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">balsamic vinegar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper, optional <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a drizzle of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">sliced crunchy baguette, better still if toasted on both sides<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Smear a generous amount of the pumpkin puree over each piece of bread, arrange some sliced radicchio on top, season with a pinch of salt and pepper. Finish with some good balsamic vinegar and a drizzle of olive oil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Eat immediately.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Pumpkin puree with herbs and red onion<\/span><\/strong><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Serves 4-6 as a side dish:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">1\/2 of a pumpkin, preferably Delica variety, cleaned, peeled and chopped into smaller cubes<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/2 of a large red onion (from Tropea if possible), thinly sliced into half-moons<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 glove of garlic, peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few sage leaves, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few rosemary leaves, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">water, as much as is needed<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">In a heavy based pan, large enough to accommodate all the pumpkin pieces, heat up on a medium heat 2-3 tablespoons of olive oil. Add the sliced onion, season with some salt and fry gently until softened &#8211; about 5-8 minutes, stirring occasionally.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the chopped herbs along with the clove of garlic into the pan. Fry everything for about a minute.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now transfer the chopped pumpkin into the pan, give everything a good stir and fry for a further two minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in some water, about 50-70 ml, cover the pan with the lid and cook on a low heat for 20-30 minutes, or until the pumpkin softens completely. Stir the puree every now and then whilst cooking and add more water if needed. You want the puree to be on the thick side.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">You can help to soften and turn the pumpkin pieces into a puree by pressing them with a fork or the back of a tablespoon towards the end of cooking. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once it\u2019s done give the mixture a good stir, season with more salt and some black pepper to taste.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drizzle some olive oil all over and stir again.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">You should have obtained a thick creamy and shiny pumpkin puree. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019ve just made these lovely crostini, called cicchetti in Venice, to enjoy the very last days of the beautiful radicchio and the sweet Delica pumpkin, as the season for these ingredients comes to an end. Recently I\u2019ve been really enjoyed paring a sweet pumpkin puree (flavoured with some herbs and red onion) with slightly bitter &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/pumpkin-puree-radicchio-di-chioggia-and-balsamic-vinegar-cicchetti\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pumpkin Puree, Radicchio di Chioggia and Balsamic Vinegar Cicchetti&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[207,650,651,652,653],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3733"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3733"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3733\/revisions"}],"predecessor-version":[{"id":3738,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3733\/revisions\/3738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3735"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}