Pumpkin and Anchovy Pudding

By Wednesday, December 27, 2017 Permalink 0
Follow us!Follow on FacebookTweet about this on TwitterFollow on Google+Pin on PinterestFollow on TumblrFollow on LinkedIn

I baked my “yellow pumpkin,” my zucca gialla, which the greengrocer recommended as being the sweetest for my baked pumpkin pudding. While pulling out the seeds and flesh with my fingers, I noted some little hard, dark bits, so I pulled them out as best I could, all the time thinking it strange that they were there. When I went to my cutting board to get the chopped anchovies to add to my liver pâté, they were gone. I had kneaded them into my pumpkin. This may be the beginning of a new and improved (?) pudding. Some people like sweet and savory together, right?

 
Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Print Friendly, PDF & Email

Related Post

No Comments Yet.

Leave a Reply

You have to agree to the comment policy.


UA-21892701-1