Sardinian Zucca Gratinata

Ingredients

In the Sardinian adaptation of Zucca Gratinata, we incorporate traditional Sardinian cheese, such as pecorino sardo or fiore sardo, to add a distinct local flavor. Additionally, we use Sardinian herbs like myrtle and fennel to infuse the dish with the unique aromas of the island. These adaptations give the dish a true taste of Sardinia while still maintaining the essence of the original Italian recipe. We alse have the original recipe for Zucca gratinata, so you can check it out.

• 1 kg (2.2 lbs) pumpkin, peeled and cut into cubes 1 kg (2.2 lbs) pumpkin, peeled and cut into cubes
• 200g (7 oz) Sardinian cheese (pecorino sardo or fiore sardo), grated 200g (7 oz) Sardinian cheese (pecorino sardo or fiore sardo), grated
• 4 eggs 4 eggs
• 200ml (7 fl oz) heavy cream 200ml (7 fl oz) heavy cream
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh myrtle leaves, chopped 1 tablespoon fresh myrtle leaves, chopped
• 1 tablespoon fresh fennel fronds, chopped 1 tablespoon fresh fennel fronds, chopped
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 20g (total), 10g (sugars)
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the pumpkin cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.
3. 3.
   In a mixing bowl, whisk together the eggs, heavy cream, grated Sardinian cheese, chopped parsley, myrtle leaves, fennel fronds, salt, and pepper.
4. 4.
   Grease a baking dish with olive oil. Arrange half of the roasted pumpkin cubes in the dish, then pour half of the egg and cheese mixture over the pumpkin. Repeat with the remaining pumpkin and mixture.
5. 5.
   Bake in the oven for 30-35 minutes, or until the top is golden brown and the gratin is set.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Pumpkin — Make sure to cut the pumpkin into evenly sized cubes to ensure even cooking.
• Sardinian cheese — If you can't find pecorino sardo or fiore sardo, you can substitute with a similar hard cheese like Parmesan or aged cheddar.

Tips & Tricks

• For a twist, you can add a layer of thinly sliced potatoes between the pumpkin layers.
• Sprinkle some extra grated Sardinian cheese on top before baking for an extra cheesy crust.
• Serve the gratin with a drizzle of honey for a touch of sweetness.

Serving advice

Serve the Sardinian Zucca Gratinata as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside roasted meats or grilled fish.

Presentation advice

Garnish the gratin with a sprinkle of fresh parsley and a few fennel fronds to add a pop of color. Serve it in individual ramekins for an elegant presentation.