Thursday, October 20, 2016

Marinaded Pumpkin with South Tyrolian Speck

Eating Pumpkin raw is not the ususal way to prepare it, but this dish shows, that it tastes great and gets soft, when staying in a marinade for some time.
Make sure you have a Pumpkin Muscade or Hokkaido Pumpkin, these have a nicer taste then the other rather bland ones.


This is a dish I found on a German blog "wohlgeraten",  they went on holidays to South Tyrol as in Northern Italy. Pumpkin is often used there. I adapted the recipe to my likes.

recipe for the marinade:
300 g Pumpkin
1 1/2 lemons
1/2 tsp blueberry salt
1/2 mixed peppers
1 tsp light sesame oil

recipe for the rest of the dish:
1 head lettuce
3 tbsp cranberry sauce
3 stalks of thyme
2 tbsp sesame oil
1 tbsp lemon juice
salt and pepper
100 g South Tyrolian Speck
30 g roasted pumpkin seeds



Use a mandolin and slice the pumpkin into 2 mm slices, the should curl around when you handle them.  Thicker slices wont get soft through the marinade.
Lay the slices out in a circle and make sure they do not overlap to much, season and mix lemon juice and oil and pour it over. Let them sit for 60 minutes minimum.

Wash the lettuce and rip it into pieces and dress plates with it.
In a bit of oil roast the pumpkin seeds again.
Mix cranberry sauce with lemon juice, sesame oil and fresh thyme and salt and pepper.
If you have a block of Speck, slice it very thinly.
Bring everything together and don´t waste the marinading liquid, just get it on the salad too.

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