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NeriZ.'s fried Hokkaido slices

updated

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Ingredients for 8 servings:

  • 1 small pumpkin(s) (Hokkaido), approx. 800 g
  • 4 tbsp olive oil, maybe a little more
  • Salt
  • 1 tbsp dried Italian herbs
  • 1 small chili pepper(s), red, fresh or dried
  • 200 ml orange juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

autumnal side dish or vegetarian starter

Cut the pumpkin into approximately 0.5 cm thick slices. Chop the chili pepper as well. Sauté both in hot oil, season, and deglaze with orange juice. Cover and simmer for about 5 minutes, then remove the lid and simmer uncovered for another 5 minutes to reduce the liquid. Tip: With Hokkaido pumpkin, you can eat the skin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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