Pumpkin & Tomato Tapenade – Tapenade di zucca & pomodoro (en)

Pumpkin & Tomato Tapenade - Tapenade di Zucca & pomodoro

Today it has rained so much it was almost impossible to put you nose outside the door!
I tried when I saw this sailing boat on the grey lake, under an even more grey sky.
It didn’t came out very good, because while taking the photo I was soaking wet!!
I couldn’t concentrate under the pouring rain.

bardolino 11 nov2012

This afternoon we tried to take a walk, but that was a very bad idea.
After 5min and 6photos later, we where both (Flo & me) soaked to our bones.
Anyway, during the walk outside Sandrà (a small village near Castelnuovo) we found a little abandoned church from the 15th century.
It is named after San Martino, and as it is San Martino today I thought
I would show you it.
Unfortunately I couldn’t find anything written about it on the Castelnuovo website, that means I have to take a trip to the town-library.
I will enjoy that!
In Italy, specially in small villages it is not implied that you found a library.
In small villages, even important or well-known like Lazise f.ex there is no library!
Terrible isn’t it? :/

Chiesa di San Martino a SandrÃ

Chiesa di San Martino a SandrÃ

In the middle of nothing, in the pouring rain..
Chiesa di San Martino a SandrÃ

So, when I came home I took out my big Pumpkin book
and made this savory, tasty tapenade!

Das grosse buch von Kürbis

Pumpkin & Tomato Tapenade

Pumpkin & Tomato Tapenade - Tapenade di Zucca & pomodoro

You need:
100gr of Tofu
4 tbps of Extra virgin olive oil
200gr of fresh pumpkin in pieces (small)
2 garlic cloves
100gr of dried tomatoes (not drained in oil)
100gr of black olives (pitched)
50gr of almonds
4 tsp fresh herbs (I used thymian and majoran)
black pepper

Just put all the ingredients (not the olive oil) in a blender
Blend until smooth, or leave it big grained as I did)
Put in a glass jar,add the olive oil and mix
Store in the fridge. Will conserve (no it won’t!!) for one month.

Perfect on a piece of bread. Can you imagine on a bruschetta?
It is very nice also on grilled vegetables, or steamed ones.

The original recipe said fresh goat cheese, 2 tbps of cream and no almonds.
Your choice 😀

Pumpkin & Tomato Tapenade - Tapenade di Zucca & pomodoro

Tapenade di Zucca e Pomodoro

Pumpkin & Tomato Tapenade - Tapenade di Zucca & pomodoro

Vi serve:
100gr di tofu
200gr di zucca cruda a pezzi
100gr di olive nere denocciolate
100gr di pomodori secchi (non sotto olio)
50gr di mandorle
2 spicchi d’aglio
4 cucch di olio di oliva extravergine
4 cucchiaini di erbe aromatiche (ho usato timo e maggiorana)
pepe nero

Tutto nel frullatore (tranne l’olio), frullate finchè
non vi viene un purè, oppure lo lasciate come ho fatto io più grossolanamente.
Versare in un vaso e aggiungere l’olio. Mescolare.
Tenere in frigo. Si conserva per un mese (seeee, nn è vero, finisce prima)

Provatelo sulla bruschetta, con delle verdure grigliate o al vapore.

nella ricetta originale c’era formaggio fresco di capra, 2 cucchiai di panna e niente mandorle.
Scegliete voi. 😀

This goes to my dear friend Simona of Briciole
Hosting this week.

Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB.

4 thoughts on “Pumpkin & Tomato Tapenade – Tapenade di zucca & pomodoro (en)

  1. Simona

    Quindi, fammi capire, la zucca rimane cruda? Molto interessante. Che carina la chiesetta di San Martino. Spero che qualcuno se ne prenda cura. Grazie dell’interessantissima ricetta per WHB!

    1. brii Post author

      sii, cruda crudissima.
      E’ davvero buonissimo.
      Grazie a te, Simona

  2. Graziana

    Ho fatto tapenade con pomodori secchi (a me le olive non piacciono), fichi, mandorle… l’idea della zucca cruda mi incuriosce molto!

    1. brii Post author

      Che buona deve essere Graziana, con i fichi.
      A me i pomodori secchi piacciono tantissimo, delle volte le mangio così..da soli.
      La zucca cruda è buonissima, questa è la terza ricetta dove l’ho messa e mi piace moltissimo.


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