The raw pumpkin carpaccio is a dish often underestimated, usually used cooked, in soups, risottos, etc., but enjoying it raw is truly an amazing discovery!
Thanks to the marinade, the raw marinated pumpkin with vinegar becomes soft, tasty, and transforms into an original and fresh appetizer or side dish.
The raw marinated pumpkin is a light dish rich in nutrients.
Recipes with uncooked pumpkin enhance their flavor, crispness, and open new paths for new recipes.
Consuming raw marinated pumpkin means enjoying all its benefits; it is rich in vitamin A, beta-carotene, fiber, and has a low-calorie content.
Including raw marinated pumpkin in your kitchen means bringing originality among the many raw pumpkin recipes, this one is simple yet impressive, perfect for surprising guests.
Versatility: the raw marinated pumpkin pairs well with any other dish, be it meat or fish
The recipes of raw pumpkin do not stop at marinades: you can enrich it with spices, herbs, citrus fruits, or balsamic vinegar to vary the flavor and aroma.
I particularly love this vegetable, and many are the recipes I prepare, such as the appetizing pumpkin with gorgonzola, the delicious pumpkin pesto, the pumpkin and saffron risotto, the pumpkin and potato gratin and the pumpkin focaccia
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing pumpkin carpaccio
- 10.5 oz pumpkin
- 2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 tsp pink peppercorns
- 1 sprig rosemary
- A few basil leaves
- A few mint leaves
Tools
- 1 Mandoline
- 1 Bowl
- 1 Container
- 1 Plate
Steps for preparing pumpkin carpaccio
To prepare raw pumpkin carpaccio, start by thoroughly washing the pumpkin. I used Mantovana, but you can also use Delica. Cut it into wedges, leaving the skin as it is full of benefits, remove the seeds and fibers.
Slice with a mandoline to obtain very thin slices.
In a bowl, prepare an emulsion of oil, apple cider or white wine vinegar, the garlic clove, salt, basil, pink peppercorns, and chopped fresh rosemary.
Place the raw pumpkin slices on a plate, dress them with the emulsion and mix gently.
Let it rest for at least 30 minutes (better an hour) so the raw marinated pumpkin becomes soft and absorbs the aromas.
Before serving, remove the garlic and basil leaves. Decorate with a few fresh mint leaves and enjoy!
Storage
The raw marinated pumpkin can be stored for 24h in the fridge in an airtight container or wrapped with plastic wrap. After that, it tends to become soft, loses its texture and risks fermenting.
Not suitable for freezing. The pumpkin becomes watery and has an unpleasant taste.
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FAQ (Questions and Answers)
What can I substitute apple cider vinegar with?
You can substitute it with lemon or white wine vinegar
What other spices can I use to flavor?
If you wish, you can add some chili pepper to make it slightly spicy or some thyme
