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Oct 31, 2006 04:39 PM

Zucca - Pudding from Alla Zucca Restaurant in Venice

Has anyone ever obtained a recipe/worked out how to make the very rich and delicious zucca/pumpkin/squash pudding made at the restaurant called alla zucca in Venice?

Its a wonderful dish - a sprinkle of non-sweet smoked cheese on top cuts the mild sweetness a bit.

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  1. Somehow I posted to the wrong topic. But I found this recipe online for La Zucca's pumpkin flan. It was one of the best things I ate in Venice! Enjoy!


    In Mexico City you can buy mascarpone cheese in La Criolla (Julio Verne 90 , Col. Polanco) and at the San Juan market (Ernesto Pugibet 21, Col. Centro). If you can ́t find it, you can substitute cream cheese. Potato flour is found at many health food stores, among them Hansa (Cerrada de Monte Libano 16 in Lomas de Chapultepec.)

    1 pound pumpkin, cut in pieces

    Small piece of butter, salt and freshly ground black pepper

    4 ounces potato flour

    10 ounces mascarpone cheese

    4 eggs

    1/4 teaspoon ground nutmeg

    1/2 teaspoon ground cinnamon

    Salt and freshly ground black pepper

    2 tablespoons fine bread crumbs

    2 tablespoons softened butter

    1 teaspoon ground sage (salvia)

    1/4 cup grated Parmesan

    Cook the pumpkin until tender in water to cover with a small piece of butter, salt and pepper. Drain and cool a bit. Scrape the flesh away from the skin and place in a blender and blend until smooth. Add the potato flour, mascarpone, eggs and spices and blend again.

    Preheat oven to 350°F/175°C. Grease a 6-cup round flan mold and sprinkle the bottom with the bread crumbs.

    Spoon the pumpkin mixture into the mold and place in a larger pan filled half way up with hot water (bain marie or baño maría as it ́s called in Spanish). Cook for 1 hour 10 minutes - the flan will still be a bit wobbly. Remove from the water bath and let cool for 15 minutes. Invert on a round plate. Mix together the butter and sage and spread this over the flan. Sprinkle the Parmesan over the top. Makes 6 servings.

    2 Replies
    1. re: timetravels

      Thank you so much for posting this! Just got back from Venice where we stumbled upon La Zucca (and then ate there twice) and yes, the best thing was that fabulous Pumpkin Flan. You've made my day.

      1. re: timetravels

        the above recipe has more spice than I remember. Also the cheese used when we were in the restaurant was a dry lightly smoked ricotta which contrasted with the rich flan. I recently found the alternative below online (google translated with some charming results) of the recipe. Will try to cook and see how it works.

        Many go to La Zucca in Venice, to eat the pumpkin flan. They can not resist, and then peep the other proposals mitter still blushing, knowing in advance that they would have done, the delicacy of the flan. For a long time secret recipe has been coveted by many, the subject of espionage and attacks. Today, thanks to a publication that celebrates 25 years of The Pumpkin and the generosity of Cucurbita Serenissima that for years he cooked for the joy of all, it's recipe public. for 10/12 persons 1kg pumpkin (hard paste, marine type of Chioggia) diced and cooked in butter with salt and pepper . It must be like a puree, if the pumpkin èveramente very hard and dries too quickly, add just a dash of milk . Add a pinch of cinnamon , and one of nutmeg . Let cool and add 250g of mascarpone cheese , 80g of starch potatoes and 4 eggs whole, one at a time, stir gently; Grease a mold or individual molds and sprinkle with breadcrumbs . Pour in the batter and put to cook in a bain-marie in the oven for an hour and 10 'to 180 °. Let cool and turn on a dish that can go under the grill or in the microwave, but if the flan is reversed while still hot, wait until 15 'and then not to be afraid: very tremulous. Pour butter blended with sage , or a saffron sauce made ​​with butter , cream and saffron ; Sprinkle with cheese (ricotta or parmesan or whatever) Garnish with pumpkin seeds