Pickled pumpkin with burrata from My Favorite Ingredients: An Enticing Collection of Recipes by Skye Gyngell

  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • tomatoes
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Notes about this recipe

  • Bloominanglophile on November 04, 2013

    This is a great dish that I served as a "salad" alongside Mrs. Gyngell's Ribollita (p. 66). It was a flavorful contrast to the sludgy (in a good way) stew. The sweet and sour pickled pumpkin and creamy, rich burrata and the rich, tangy slow-roasted tomatoes (as well as the herbal dressing and balsamic vinegar) were a wonderful juxtaposition of tastes! My family didn't care for the pickled pumpkin (I used ambercup squash), however, which is a shame because it makes a ton! I will post again when I find good uses for this unusual ingredient.

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