When Cinderella’s pumpkin becomes the queen of the autumn…
Just like the fairy tale itself, Cinderella’s pumpkin has many magical motifs, from the starter to the dessert.
My desire to cook and experiment in the Angelato kitchen right now roots in the autumn mood. I want to conjure the best out of a cold and damp autumn. To color the October days orange.
I love pumpkins.
I love their color and their natural sweet nutty taste.
I love it how they are able to warm one up in these cold and windy days.
I love Sunday wanders outside of Prague to a kind of a strange ball in the fields by the village of Lstiboř where Mr. Doskočil asked me with a smile:
“You have come to the field in your ballerina flats?”
He immediately handed me his rubber boots which were a few sizes larger. They were not exactly pink shoes, but a cool princess had already been born.
A fish cast a spell
So that there is a mistake
A crayfish cast a spell
So that it is so!
We are going to conjure a fairy tale ice-cream out of an ordinary pumpkin. This year there is going to be be a pumpkin special at Angelato, every week the pumpkin will be spiced a bit differently.
The Hokkaidó pumpkins, called Kabocha by the Japanese needn’t be peeled, just carve out the inner part with the seeds, cut the pulp into bigger pieces, boil a bit and spice according to your liking.
*with cinnamon and walnuts
*with black sesame seed
*with a chili pepper, with its seeds removed, and cut into tiny pieces
Let’s go to a ball. How else than in the Angelato carriage?