For the spookiest night of the year, so loved by the young and old alike, why not try a recipe starring the undisputed symbol of Halloween: pumpkin!
Time: 30 minutes Difficulty: easy Serves: 4
800 g pumpkin
250 g canned, drained cannellini beans
1 sprig of parsley
1 clove of garlic
1 Italian peperoncino (chilli)
80 ml (approx.) of water
30 ml extra virgin olive oil
salt, to taste
Chop the garlic, parsley and chilli and sauté gently in a saucepan in extra virgin olive oil. When it frees its aroma, taking care it does not burn, add the evenly-diced pumpkin (you can use the pulp you have scooped out to hollow a skull). Cook for 5 minutes, then add the beans, drained of their liquid and enough water to cover.
Cook for about 20 minutes, season with salt to taste and serve with croutons or toasted sourdough bread and a drizzle of extra virgin olive oil.