in Recipes

Pumpkin carpaccio

updated

Spread the love

Ingredients for 4 servings:

  • 300 g butternut squash
  • Sea salt
  • 4 tbsp walnut kernels
  • 100 g Pecorino or Parmesan
  • 4 stalks of basil
  • olive oil
  • pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 48 minutes

Wash the pumpkin and, if necessary, peel it. Cut it into thin strips using a vegetable peeler or a slicer. Salt the strips and let them rest for about 15 minutes. Cut the Pecorino or Parmesan cheese into small strips using the peeler. Meanwhile, toast the walnuts in a pan without fat, then chop them. Mix the pumpkin and cheese and arrange on plates, garnishing with olive oil, walnuts, basil, and pepper. Serve with baguette.

Facebook Comments

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.

Pumpkin and tomato risotto from the oven

Rigatoni al forno mare e monti