It's finally time for the much loved pumpkin, to bring to the table in every way. Today we have decided to whet your appetite in these first autumn days with an appetizer: a delicate one raw pumpkin carpaccio, easy to make, low-calorie and very intriguing!
Pumpkin and all the combinations
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, if you decide for a second, with baked turbot fillets accompanied by potatoes and cherry tomatoes, a sea bass in salt or swordfish rolls on a bed of zucchini. If you prefer meat, you can combine a pasta with meat sauce or, as a main course, an Ischia-style rabbit, a veal with tuna sauce or a roast served with sautéed vegetables.
How to choose and store a pumpkin
A ready-to-eat pumpkin has one skin tight and free of bruises. If you try to hit it, it must produce a dull sound, muffled. The petiole it must be well attached to the base and have a soft consistency. If you buy it cut in half, check that the pulp is not dry and wrinkled. Once purchased, if whole, it can be preserved in a dark and dry place even for a month. If it is already cut, leave it in the fridge, in the vegetable drawer, and consume it within three days.
The recipe for raw pumpkin carpaccio
Ingredients
300 g pumpkin, filtered lemon juice, extra virgin olive oil, salt, fresh mint, rocket, black pepper, 70 g Parmigiano Reggiano flakes.
Method
Wash the pumpkin, divide it into 4 parts and then empty it with a teaspoon of the seeds and internal filaments. With a sharp knife remove the zest and with the slicer make thin slices. If you don't own a slicer, rely on a mandolin. Arrange the pumpkin on a serving dish, emulsify the lemon juice with the extra virgin olive oil and season the pumpkin. Leave to marinate for an hour in the refrigerator. Then add the flaked cheese, the fresh mint leaves, the rocket and a sprinkling of black pepper. Bring to the table with sheets of guttiau bread and serve.
