Native to South America, the pumpkin is one of the oldest cultivated plants. This autumn vegetable is a staple in many popular cuisines, prized for its sweetness and delicate scent, which have earned it a prominent place in top restaurants worldwide. Its high versatility and ability to blend seamlessly with other ingredients make it a favorite.
Not only is the pumpkin a delicious addition to our meals, but it is also a rich source of vitamins and antioxidants. It is particularly beneficial in low-calorie diets due to its low content of sugars and fats, while being packed with fiber and minerals. Its versatility in the kitchen is unparalleled—it can be cooked, fried, steamed, boiled, baked, or sautéed. The key is to respect the proper cooking times to preserve its texture and avoid losing its valuable organoleptic properties.
However, when using waveco® and its induced maturation© technology, the game changes. This innovative technique allows us to preserve the pumpkin’s qualities, significantly reducing preparation time while achieving an unbeatable result in both flavor and nutritional value.
Let’s explore how waveco® enhances this recipe, the “Marinated Pumpkin with Fried Chickpeas and Emulsion of Chickpeas and Onion Fermented in Raspberry”. The ingredients needed for this dish are: pumpkin, 220g dried chickpeas, onion, raspberries, white wine, and extra virgin olive oil.
Marinated Pumpkin
Start by crushing the pumpkin, cutting it into chunks, and placing it in a container with white wine. Begin the induced maturation® process for 60 minutes. Once completed, the pumpkin will remain uncooked but will be soft and have a pleasant texture. The marinade will be absorbed more quickly and uniformly than with traditional methods.
Ripe Chickpeas
Take 220 grams of dried chickpeas, place them in a container with water, and initiate the ripening process for 60 minutes. After the process, the chickpeas will retain their original color, texture, and all their nutritional benefits. Plus, with waveco®, there is no need for an extensive soaking period to soften and rehydrate the chickpeas.
Onion Infused with Fermented Raspberry
Place raspberries in a container, add an alcoholic base, and start the induced maturation© process for 60 minutes. Let the mixture rest in the refrigerator for two days to begin fermentation. Afterward, blend and strain the mixture. Cut the onion into julienne strips, place them in a container, and add the liquid from the fermented raspberries. Start the induced maturation© process for 60 minutes. The result is an onion that, thanks to a more even absorption of the fermented raspberry, has a bright color, no signs of oxidation (since no heat is used), and a softer, more flavorful taste.
Placement
Peel the chickpeas and divide them into two portions. Blend one part with extra virgin olive oil, then strain the mixture. Fry the other part. Lightly char the pumpkin pieces on both sides and arrange them on a flat plate. Garnish with the chickpea emulsion, fried chickpeas, and raspberry-infused onion.
Focus of the Chef
waveco® allows us to rethink how we impregnate solid foods like pumpkin. Through induced maturation©, we can create chickpea emulsions from raw chickpeas without the need for a 24-hour soaking or cooking process. It also makes fried chickpeas possible without long cooking or drying times.
The onion infused with raspberry benefits from waveco®‘s advantages as well. By saving time in fermentation and impregnation, the onion retains all its nutritional benefits while maintaining a vibrant color and improved taste—something previously impossible to achieve in such a short time.
waveco® opens up new possibilities in the kitchen, turning ordinary dishes into extraordinary culinary creations.