It’s finally pumpkin season again! Today, we decided on a special pumpkin recipe we love to serve as an appetizer for a little fresh elegance: raw pumpkin carpaccio. It’s easy to make, low-calorie and truly unique!
Pairing pumpkin carpaccio
Such a simple appetizer actually goes well with many dishes, both meat and fish. The delicate taste of pumpkin goes very well with a fish sauce or with baked turbot fillets, potatoes and cherry tomatoes. It also pairs with sea bass or swordfish rolls served on a bed of zucchini. If you prefer meat, you can combine it with pasta and a meat sauce or rabbit made in the Ischia style, served as a main course. Or maybe try it with a veal tonnato or with a roast and sautéed veggies.
Selecting and storing pumpkin
Ready-to-eat pumpkin should have a taut and dent-free skin. If you try to hit it, it should produce a dull, muffled sound. The stem must be firmly attached to the base and have a soft texture. If you buy it, cut in half and make sure the pulp is not dry or wrinkled. Once purchased (if whole), it can be stored in a dark, dry place for up to a month. If it’s already cut, leave it in the fridge in the vegetable drawer, and consume it within three days.
Our recipe for pumpkin carpaccio
For our super-fresh pumpkin carpaccio recipe, the steps are very simple. A healthy and unforgettable way to enjoy such a great seasonal vegetable.
Ingredients:
11 oz pumpkin
Filtered lemon juice
Extra-virgin olive oil
Salt
Fresh mint
Arugula
Ground black pepper
3 oz Parmigiano Reggiano cheese
Method:
Wash the pumpkin and divide it into 4 parts. Using a teaspoon, remove the seeds and filaments. With a sharp knife, remove the rind and make thin slices with a mandolin slicer. Place the pumpkin onto a serving plate. Emulsify the lemon juice with extra-virgin olive oil and use it to season the pumpkin. Let the pumpkin marinate for an hour in the refrigerator. Then add the parmesan cheese flakes, fresh mint leaves, arugula and a sprinkling of black pepper. Serve with traditional guttiau bread.