Preparation

• Pumpkin and zucchini shoots or tips are the tenderest part of the stem, i.e., the leaves, twigs, and flowers at the ends of the plant.

  They are collected in spring for zucchini plants, but for our winter pumpkins, we also gather them at the end of October, beginning of November, when the pumpkins have finished their season.

  They have different names depending on the regions: in Rome and Lazio, they are called “grattaculi”, in Apulia “Cime de chcozz”.

  The shoots have interesting properties: they are purifying, diuretic, and aid digestion. They are rich in minerals, potassium, and are low in calories (10 kcal/100 g.)

  Their use in the kitchen is varied: as a side dish with the addition of potatoes and tomatoes, to season fresh pasta, to make excellent meatballs with the addition of pumpkin flowers, simply sautéed in a pan with garlic, oil and chili pepper, in soups, in omelets, in quiches.

• To clean the shoots, you need to remove the tougher part and keep only the tips that are more tender. Starting from the base, take a knife and pick the filaments along the entire length of the shoot and remove them (they resemble those of celery).

  

• Rinse them now in abundant water until it becomes clear.

  

• Now cut the stems in half if they appear too thick, and chop both the leaves and the stems into pieces of about one inch.

  

• Here are the shoots ready to be used.