Pawaru-Grahmata

№ 60VII. nodaļa

Ķirbis

Pumpkin salad

  • Serves 6 as a side dish
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Kirbis.

Modernizētslpp. 309 · PDF 323
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Peel the pumpkin, scrape out the seeds and fibres, and cut the flesh into thin strips, about 5 mm thick and 5–6 cm long.
  2. Bring a pan of salted water to the boil (1 tsp salt per litre), add the strips and simmer for 3–5 minutes, until just tender. Check often: thin strips fall apart quickly.
  3. Tip into a colander and leave to drain and steam for a few minutes.
  4. Lay the strips in a serving dish, spoon over the vinegar and oil, and sprinkle with the sugar. Serve warm or at room temperature with roast meat.

Notes

What the book says vs. what we added

pumpkin peeled, cut into fine lengthwise strips, boiled soft in salted water, drained in a colander and dressed in a salad dish with vinegar and olive oil, then sprinkled with sugar. The amounts and times are ours.

Which pumpkin

the 18th-century Baltic pumpkin was probably a large field pumpkin (Cucurbita pepo or maxima) with pale, watery flesh. Butternut squash has more flavour and holds its shape better.

Context

sweet-sour pumpkin is still eaten in Latvia, mostly pickled in vinegar and sugar (marinēts ķirbis). This version is quicker and eaten the same day.

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