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Marinated pumpkin carpaccio – the recipe from Cooks but good

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Marinated pumpkin carpaccio: one of the lesser-known recipes to be enjoyed raw, a bit like what happens with courgettes. Yet raw pumpkin, macerated in an emulsion of oil and vinegar, can reserve wonderful surprises. Perfect as a side dish or appetizer to be served cold, with an intense and fragrant flavor. By varying the type of pumpkin and daring different marinades, unexpected and delicious results are obtained. For your dishes always choose high quality raw materials, you will see that by preparing easy recipes with new tasty flavors you will also amaze your vegetarian and vegan friends. We also recommend you try the courgette carpaccio.

RECIPE

Scope appetizer, side dish, salad
Kitchen Italian, Mediterranean
  • 300 g Mantua pumpkin
  • 80 ml White vinegar or apple cider vinegar
  • 50 ml extra virgin olive oil
  • 100 ml warm water
  • 1 teaspoon sale
  • 1 clove of garlic
  • freshly ground pepper to taste
  • fresh mint qb
  • Using a kitchen sponge and bicarbonate of soda, clean the outside of the pumpkin well. Rinse it well and dry it with kitchen paper.

  • Slice it thinly with a mandolin. The slices should have a thickness of 1-2 mm.

  • In a bowl prepare the marinade: pour the oil, vinegar, salt and a handful of pepper; add the warm water and mix with a fork to mix all the ingredients well.

  • Pour the marinade into the baking dish, cover with cling film and leave to rest at room temperature for a couple of hours, then place in the fridge and continue the marinade for the time available. Turn the slices every now and then to moisten them and flavor them perfectly.

  • The more time you have available to marinate the pumpkin, the more pleasant the result will be.

I advise you to prepare this side dish the night before and let it flavor throughout the night, you will taste how delicious it is! You can flavor it however you like (thyme, mint, parsley, garlic, chilli pepper) and if you don't like the peel, you can remove it with a potato peeler before slicing it.
This carpaccio goes perfectly as a filling for sandwiches and wraps. Its acidulous note but with a sweet aftertaste and its crunchiness will give an extra boost to many of your dishes!
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