Looking for new ways to prepare your Pumpkin? Try Carpaccio di Zucca!
Autumn brings with it one of its most delicious gifts, pumpkins! Today we’ll learn together how to make an unusual carpaccio.
PUMPKIN IS SIMPLY SYNONYMOUS WITH FALL
Fall is here…and we know that it’s that time of the year where orange colors provide a spectacular view. It is the insane pumpkin spice latte season! Raise your hand if you are obsessed with this fall delight. In this country, pumpkin is simply synonymous with fall. The love story between Americans and pumpkins, begins from way back. When the colonist arrived in the New World they discovered the abundance of pumpkins. The Fathers also learned how to ferment pumpkins to produce beer, when yeast was not available. During the 20th-century, pumpkin became a mass good and relevant part of the seasonal economy. Today pumpkins are considered a genuine American tradition.
EASY INGREDIENTS FOR A UNIQUE FLAVOR
Do you think you've really tried everything there is to try pumpkin-flavored? Well, today we will surprise you with our recipe. Today we will prepare a unique “carpaccio” with butternut squash burrata and a touch of aceto balsamico. The few ingredients are really simple, just make sure to choose the best ones.
LACE UP YOUR APRON, HERE IS THE RECIPE
For this recipe you will need a butternut squash. This Carpaccio is a creative way to enjoy your favorite fall vegetable. You can serve it as an antipasto or as a side dish.
Ingredients for 4 servings:
1 butternut squash (peeled, seeds removed, sliced)
Extra virgin olive oil, as needed
Balsamic vinegar, as needed
Ground black pepper
Toasted pumpkin seeds
Remove the peel from your butternut squash with a potato peeler. Cut it into very thin slices (if you have a slicer or a mandoline, the job will be easier). Arrange the slices on an oil greased baking pan. Top with salt, pepper, thyme and roast in the oven at 350°F for 10 minutes. Now arrange your delicious butternut squash slices on a large plate and garnish with the creamy burrata. Sprinkle with extra virgin olive oil, balsamic vinegar and toasted pumpkin seeds.
MAGNIFICO OIL AND BALSAMIC VINEGAR SELECTION
For your carpaccio, we recommend Extra Virgin Olive Oil Veneto Valpolicella D.O.P. This balanced and aromatic oil leaves an aftertaste of almonds, perfect for this butternut squash. Use also some precious drops of balsamic Vinegar of Modena PGI Emilio Gold, from Carandini. This balsamic vinegar is perfect on vegetables (but you can also try it on meat, cheese, fish, and even on ice cream and fruit).
- Donatella Mulvoni