What do you have during these gloomy autumnal days? Let me give you a very traditional recipe from my own region, Friuli Venezia Giulia.
I grew up having this for breakfast and although many people do not make "Zuf" anymore, I thought it deserved some attention in my blog as this, in my opinion, makes one of the most healthy and nutritious breakfasts you could have. You need to make it the night before as wholemeal corn flour takes about 40 minutes to cook and the pumpkin needs to be cooked too. It will keep in the fridge for 3 to 4 days.
"Zuf" belongs to one of those dishes of "la cucina povera" or meal for the poor. It used to be popular years ago and was made with what was mostly available within the region during the months of October and November: wholemeal corn flour and pumpkin.
It is still part of the cuisine heritage of the region though.
- Prep Time : 20 minutes
- Cook Time : 50 minutes
Cut the pumpkin, peel it and put it in a pan with boiling salty water. Cook until soft (about 20 minutes) then whiz the cooked pumpkin and return to the boil.
Add the corn meal stirring well and keep stirring from time to time. Cook for about 40 minutes.
Enjoy warm with cold milk.
Tip: choose full fat milk for maximum pleasure!
Corn is being picked in late September and October