Today we're growing one of my new favourite fruiting vegetables - the versatile and delicious Tromboncino :)
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In this video we'll be covering the full process of growing tromboncino from seed to harvest, including everything you need to know about sprouting the seeds, pollination, fertilizing and how to use the tromboncino fruits that you grow.
We'll also be stuffing and deep-frying the flowers in a similar way as zucchini or pumpkin flowers too.
We'll harvest them and then I'll show you a few delicious ways to use these vegetables in the kitchen.
Tromboncino squash, also known as Zucchetta or Zucchino Rampicante, or Serpent of Sicily, is a versatile Italian heirloom vegetable. Its distinctive, elongated shape resembles a snake or trombone and they can grow to impressive lengths, often exceeding two feet, making it a unique addition to gardens.
Its high yield and pest resistance make it such an awesome vegetable to grow. It has a rich history in Sicilian cuisine and is gaining popularity worldwide for its culinary versatility and unusual appearance.
Deep-fried flowers:
10 male tromboncino flowers
Cook 1 cup rice then mixed with pesto. Pesto: Basil leaves, pine nuts, water, olive oil, lime juice, garlic, salt, pepper, nutritional yeast
Sundried tomatoes
Stuff flowers with some pesto rice, add a few sundried tomato pieces, then more pesto rice. close flower, twist end then dip in batter.
Batter: 1/2 cup flour, 1/2 cup cornflour, 3/4 cup sparkling water. Whisk until smooth
Immediately after dipping flower into batter, place flower into very hot vegetable oil in a large pot. Cook for a minute or so until golden brown. Season with salt and lemon juice, serve with chopped basil leaves, pinenuts and whatever else you like.
Tromboncino Soup ingredients: Tromboncino, carrot, garlic, red onion, salt, pepper, vegetable stock.
Asian stir fry tromboncino ingredients - tromboncino, capsicum, mushroom, onion, soy sauce, kecap manis sauce, chili, ginger, salt pepper.
Tromboncinno fritters - grated tromboncino and potato, onion, garlic, parsley, salt pepper, flour, corn starch.
Plant based lasagna: Layers as follows
Lasagna pasta sheets
Tomato pasta sauce (I also has basil and corgette in mine).
Wide slices of tromboncino roasted with oil, salt and pepper.
Plant based white sauce - Olive oil (2 tblsp), soy milk (1/4 cup), flour (2 tblsp) - mix together on medium heat until smooth, add 1.75 cups soy milk, salt, pepper, nutritional yeast (2.5tblsp). Still on the heat until thickened.
(make several layers of the above in a large oven dish).
Add panko crumbs and plant based mozzarella on top and fan bake at 190C for 30-40 mins or so until golden brown.
Tromboncino pie:
Base: peanut butter, coconut oil, vegan butter, flour, ,salt, sugar, water, ginger powder, cinnamon. Bake the base in a large tart pan the oven until cooked through.
Filling - cubed then blended tromboncino, coconut milk, peanut butter, vanilla essence, vegan butter, corn starch, cinnamon, all spice.
Add filling to base then bake again at 180c for around 25 mins or until cooked.
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0:00 Intro
0:24 Sprouting seeds
0:49 Planting seedlings
1:46 3 weeks after planting in the ground
1:57 Vining and climbing tromboncino
2:43 Building with bamboo
3:10 Male and female flowers
3:58 Hand pollination of tromboncino flowers
4:36 Stuffing and deep-frying the flowers
7:41 Tasting the deep-fried flowers
8:04 Tromboncino fruits forming
9:12 Time to harvest!
10:27 Making a four-course meal with tromboncino
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