Pumpkin speck rolls recipe.
Pumpkin time, time for new recipes…
Let’s start with something simple, just to get into the mindset…
We still have some Jerusalem artichokes to harvest, let’s start incorporating pumpkin into our diet
The Cucurbitaceae family includes 90 genera and 900 species. We got to know them after the discovery of America…La Moscata, Maxima, and Pepo.
Pumpkins come in many shapes and sizes: round, long, pear-shaped, giant, smooth, wrinkled, green, yellow, orange…
Marina di Chioggia, Piacentina, Violina, Mammoth, Mantovana, Piena di Napoli, Lagenaria… These are some of the pumpkins present in our Italian territory, but there are many more, and all are prized.
Pumpkin can be used as a serving container, a musical instrument, or a water flask…
We could say it’s a fully versatile use; indeed, nothing of the pumpkin is wasted… In Emilia-Romagna, the seeds are made into “bruscolini,” roasted and salted seeds, dried, candied, boiled, roasted, breaded…
We can easily eat pumpkin, as its caloric value is very low, only 15 calories per 100 grams of product, and sugars are present in very low percentages; therefore, it can be consumed even in cases of high blood sugar issues; it is rich in beta-carotene, like all yellow-orange vegetables.
Rich in calcium, potassium, phosphorus, fibers, vitamin A and C.
What follows is one of the many recipes I usually prepare… It will take a while to transcribe them all, also because my garden always produces new seasonal vegetables, and I adapt to the production.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Pumpkin and speck…
- 14 oz yellow pumpkin (With edible peel, the one I use has green smooth skin, which I grow in my garden.)
- 8 slices speck
- 1 tbsp sesame
- 1 sprig rosemary (To be finely chopped)
- to taste salt
- oz olive oil
- 1 tsp hot chili peppers (Ground)
- to taste salt
- to taste olive oil
- 1 tsp flour
Tools
Bowl, baking pan, pan…
Steps
In the series “waste nothing,” we also use the peel to serve this simple yet delicious appetizer…
Cut the pumpkin into chunks after peeling it and roast it in the oven for about thirty minutes, adding oil, salt, rosemary, and sesame
When the pumpkin is cooked, blend until a cream is obtained, if desired, it can be turned into cream with the help of a food mill
Sauté the speck slices in a pan with very little oil…
Place a tablespoon of pumpkin cream on each slice, wrapping to make rolls
Meanwhile, let them rest on a plate
In a bowl, put the pumpkin peel cut into julienne, not too small, add the flour, chili, and salt, mix well
and toast in a pan with very little oil
Serve hot with the speck and pumpkin rolls, optionally you can add toasted sesame for a touch of crunchiness
The toasted speck is best consumed immediately, the pumpkin cream can be stored in the fridge for up to two days and can be frozen.
