Roman-Style Marinated Pumpkin (Zucca Alla Scapece) - Cuisine Magazine - From New Zealand to the Worl
This Roman-style platter of pumpkin works well as a side dish, or for a starter served as it is or with a composed salad as I have done. For a smaller bite, ser
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
Ingredients
- MARINATED PUMPKIN
- 800g butternut (1 small-medium sized), peeled and seeds removed
- olive oil for frying
- 2 tablespoons shredded mint leaves
- 2 cloves garlic, thinly sliced
- chilli flakes
- ¼ cup good-quality white wine vinegar such as Forvm
- 2 tablespoons extra virgin olive oil
- FOR THE SALAD
- a couple of good handfuls of bitter leaves such as radicchio and rocket
- 1 tablespoon extra virgin olive oil
- 1-2 packets bresaola slices (or use prosciutto)
- 2 tablespoons pinenuts, toasted
- bread, to serve
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