Windigo
Kitchen witch
- Joined
- 29 Jul 2019
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I felt like using my pumpkin in a new ( to me) way so I turned it into a nice appetiser or side dish with Italian flavors.
You need:
500 g diced pumpkin with skin
100 g of burrata ( one ball)
50 g of pesto (homemade or store bought)
A handful of basil leaves
Olive oil
Balsamic vinegar
A mixture of 1/2 teaspoon Cayennepepper, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper and 1/2 teaspoon coarse sea salt.
1). Preheat oven to 180 degrees celcius. Mix the pumpkin with olive oil, Balsamic to taste and the spices. Toss until all covered.
2) Bake for 30 minutes or until golden brown.
3) Top with pesto and burrata as pictured. Grate pepper over it and scatter the basil leaves on.
4) Serve with ciabatta or other crusty bread.
How to make pesto:
30 g grated parmigiano reggiano
20 g basil leaves
2 teaspoons roasted pine nuts
1/2 garlic clove
75 ml extra virgin olive oil
1/2 teaspoon salt
1) Put it all in a blender.
2) Enjoy. Keeps in the fridge for three days.
You need:
500 g diced pumpkin with skin
100 g of burrata ( one ball)
50 g of pesto (homemade or store bought)
A handful of basil leaves
Olive oil
Balsamic vinegar
A mixture of 1/2 teaspoon Cayennepepper, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper and 1/2 teaspoon coarse sea salt.
1). Preheat oven to 180 degrees celcius. Mix the pumpkin with olive oil, Balsamic to taste and the spices. Toss until all covered.
2) Bake for 30 minutes or until golden brown.
3) Top with pesto and burrata as pictured. Grate pepper over it and scatter the basil leaves on.
4) Serve with ciabatta or other crusty bread.
How to make pesto:
30 g grated parmigiano reggiano
20 g basil leaves
2 teaspoons roasted pine nuts
1/2 garlic clove
75 ml extra virgin olive oil
1/2 teaspoon salt
1) Put it all in a blender.
2) Enjoy. Keeps in the fridge for three days.
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