Raw Marinated Pumpkin Carpaccio, a truly simple and quick side dish to prepare, apart from the time needed for marination, which should be done in the refrigerator. Before this recipe, I had never eaten raw pumpkin, in any form but never raw. The result exceeded my expectations, as I found it truly exceptional and easily pairable with any dish. Surely after this experiment, I will arrange to preserve it, so as to have a good supply to bring to the table when I need it most, even for unexpected guests. I will wait for the pumpkins in my garden to finish growing to make sure not to waste even a piece.
If like me you love preserves, but have never made them and want to know more, then check out the Homemade Preserves.
Here are links to some delicious recipes:
- Cost: Economical
- Rest time: 1 Day 12 Hours
- Preparation time: 10 Minutes
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs cleaned pumpkin
- 1.4 oz white wine vinegar
- 2 pinches salt
- 3 tbsps extra virgin olive oil
- 1 tbsp dried oregano
- to taste walnut kernels
Tools
- 1 Potato peeler
- 1 Knife
- 1 Cutting board
- 1 Bowl
Steps
Remove the skin and filaments with a sharp knife, slice very thin pieces with a potato peeler, and arrange them inside a bowl. Don’t throw away the pumpkin you can’t slice, but use it for a soup. If there are only a few pieces, you can freeze them and use them next time.
Add the white wine vinegar, two pinches of salt, and mix well. Cover the bowl with plastic wrap and place it in the refrigerator for about 36 hours to marinate. Stir occasionally to ensure they are well-seasoned.
After this period, gently squeeze the pumpkin slices with your hands to remove excess liquid. Put them back in a bowl and season with salt and oil.
Also add freshly ground pepper, oregano, walnut pieces and mix all the ingredients.
Serve our Raw Marinated Pumpkin Carpaccio cold from the refrigerator or at room temperature as it will always be delicious.
Advice and Variants
We can store the pumpkin carpaccio for a few days in an airtight container in the refrigerator.
It is not recommended to freeze it because even thawed in the refrigerator, the pumpkin would lose texture.
