The marinated pumpkin or pumpkin carpaccio is a truly no-cook delicious recipe. I wanted to make a quick side dish with pumpkin, so I thought of slicing it very thinly and dressing it with a simple and tasty marinade. How wonderful! The marinated pumpkin is fragrant and delicious, it takes 10 minutes to prepare, let it rest a little and then it will be ready to enjoy, the longer it sits, the better it is, and it will be even better the next day (if there’s any left :D). To make it even more tasty, I used Himalayan Pink Salt from La Drogheria1880, a delicate and light salt that enhances its flavor even more. The package has a built-in grinder, so you can adjust the amount of salt to your liking, choosing either finer or coarser grains by adjusting the grinder. It’s pumpkin season, so grab one and try making this delicious marinated pumpkin right now; it’s delicious on its own, as a vegetarian (and vegan) side dish, but also on top of bruschetta or pizza!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz pumpkin (I use butternut or violina)
- 3.5 oz extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 cloves garlic
- 1 chili pepper
- 1 sprig parsley
- to taste Himalayan Pink Salt La Drogheria1880
Steps
The marinated pumpkin is very simple and quick to make; first, prepare the marinade: in a small bowl, put the chopped garlic and chili pepper, the chopped parsley, the extra virgin olive oil, the vinegar, and mix.
Clean the pumpkin, remove the skin and seeds, and slice it very thinly using a mandoline.
Take a baking dish and form a first layer of pumpkin slices, season them with Himalayan Pink Salt (I ground it to a fine grain), with some of the marinade prepared earlier, and with a few mint leaves. Form another layer of pumpkin, season it with salt, dress it with the marinade, and proceed this way until you run out of ingredients.
Place the marinated pumpkin in the fridge to rest for at least 3 hours, so it will become more flavorful and even softer.
Notes:
The marinated pumpkin keeps in the fridge for 2/3 days; the longer it rests, the tastier it will be.
