During a dinner with friends, some days ago, my friend Francesca made me try the Sicilian pumpkin carpaccio, a raw,  marinated pumpkin. In her version (which actually is her mother in law recipe), the pumpkin is cut in pieces, not too thin, and seasoned with pine nuts and garlic (too much garlic in my opinion!).
I suddenly taught of my mum: she always prepare zucchini carpaccio in summer, cut very thin and seasoned in a different way.
So, I combined the two recipes and created my own version…delicious, light and healthy!

Sicilian pumpkin carpaccio

Sicilian pumpkin carpaccio

Ingredients for 4 people:

300 grams of red pumpkin
200 ml of apple cider vinegar
40 grams of pine nuts
2 tablespoons of pumpkin seeds
a clove of garlic (optional)
EVO oil
salt, chillies


Peel the pumpkin and cut into thin slices using a mandolin.
In a bowl, mix the vinegar with 5 tablespoons of extra virgin olive oil.
Take a large container with a flat base and cover with a layer of pumpkin.
Sprinkle with salt and some of the oil and vinegar mixture, put a second layer of pumpkin and do the same until you finish all the ingredients.
Cover and leave to marinate in the refrigerator for at least 3 hours (or overnight if you have time).
After this time, drain the pumpkin and dry thoroughly with paper towels (do this operation several times to make sure the pumpkin is not too sour).
In a nonstick frying pan, toast the pine nuts for a few minutes.
Season the pumpkin with pine nuts, pumpkin seeds, extra virgin olive oil, chopped chilli, a pinch of salt and, for those who like it, a clove of garlic deprived of the heart bit (which is indigestible) and cut into small cubes.
The Sicilian pumpkin carpaccio is ready!

Sicilian pumpkin carpaccio

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