Un passato di zucca per tutte le stagioni

Un passato di zucca per tutte le stagioni.. e ovviamente si tratta di tutte le stagioni in cui si può trovare la zucca: siccome sarà  sui banchi dei nostri mercati ancora per pochissimo tempo, approfittiamo dell’occasione per farne un bel passato, in assoluto il mio preferito (secondo in classifica quello di porri), quello di cui sono in grado di riempirmi a tal punto la pancia, che lo si può proprio vedere (non riesco MAI, salvo rari casi di grave malattia, a mangiarne meno di due piatti). Metto però le mani avanti con un’immediata precisazione: questa è una ricetta molto semplice, che si prepara in poco tempo, con la pentola a pressione e un frullatore a immersione.

Non è quindi niente di ricercato, nè di tipico, ma è una ricetta di casa (la mia), la mia preferita nelle fredde e buie serate invernali, propinata in tutte le sue forme e varianti (che indicherà in calce alla ricetta), perché anche una sola cucchiaiata bollente di questo fantastico passato arancione è capace di scaldarmi pancia, anima e “core” (scusate la banalità , ma il connubio “anema e core” è stato istintivo, quasi automatico). Eccovi, quindi, la ricetta per preparare il passato di zucca.

Passato di zucca

Di Pubblicata:

  • Resa: 6 Persone servite
  • Preparazione: 20 minuti
  • Cottura: 40 minuti
  • Pronta In: 60 minuti



  1. Mondate le verdure e tagliatele tutte piuttosto grossolanamente.
  2. Mettete in una pentola a pressione abbastanza capiente un filo di olio EVO e tutte le verdure insieme agli odori e fate insaporire per una decina di minuti, aggiungendo all'occorrenza dell'acqua.
  3. Effettuata questa prima cottura, coprite con acqua calda (ci vorranno circa 2l di acqua) e aggiungete un filo di olio e il dado vegetale (se lo volete, ma ricordatevi di salare in base a questo). Chiudete la pentola a pressione e cuocere a fuoco vivo fino al fischio della pentola. Quando fischia, abbassate il fuoco e cuocete per 30 minuti.
  4. Fate raffreddare un pochino la minestra, poi passatela con un frullatore ad immersione.

Io amo molto questo passato anche così, in purezza, al limite con l’aggiunta di una generosa spolverata di parmigiano ma, come dicevo, le varianti sono moltissime: spesso ci abbino dei crostini rustici (ovvero il pane casalingo un po’ secco, tagliato ad hoc e passato in forno condito con olio e sale, a volte qualche rametto di rosmarino), un tocco di classe è un cucchiaio di panna fresca nel centro del piatto, da mescolare al passato. Per un piatto più sostanzioso si può, ovviamente, aggiungere della pasta o dei cereali, fatti cuocere nel passato oppure preparati a parte (e lasciati al dente) e aggiunti in seguito alla minestra. Sappiate che, se ci volete aggiungere qualcosa, per me la “morte sua” è l’orzo perlato: semplicemente fantastico, perchè rustico, croccantino, sostanzioso e comunque leggero.

In qualsiasi modo decidiate di gustarvelo, sarà  di sicuro un ottimo piatto per scaldare via questi (si spera) ultimi rigurgiti di inverno.

203 pensieri su “Un passato di zucca per tutte le stagioni

  1. Premetto che a me le minestre piacciono tutte, ma tutte tutte tutte! Non sono una fan dei passati (preferisco le verdure in pezzi), ma quello di zucca e di porri sono le eccezioni maggiori. Sarà che io adoro la zucca, ma in effetti ha quel po' di dolce.. che a me piace un sacco, però! I due insieme non li ho mai provati, ma rientra nella "to do list" del prossimo autunno! 🙂
    I cubetti di pancetta fritti mi mancano… ma super-sbav davvero!!! 🙂

      1. Bello mio, io sono solo più rustica, e chiamo il passato passato… Tu giochi a fare il raffinato con la tua vellutata 😀
        Scherzi a parte, in realtà si potrebbe benissimo chiamare vellutata di zucca, questa qui! 🙂

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