🇮🇹 Italian Vegetarian

Pumpkin Carpaccio

Name: Pumpkin Carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: to taste Salt; 1/2, thinly sliced Onion; 1, juiced Lemon; handful, torn Fresh Basil; 3 tbsp Olive Oil; 40 g Parmesan Cheese; 500 g, cubed Pumpkin; 100 g Rocket

🇮🇹 Italian

Paper-thin pumpkin fanned out under rocket, shaved parmesan and a lemony dressing. About 15 minutes from fridge to table.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Onion1/2, thinly sliced
Lemon1, juiced
Fresh Basilhandful, torn
Olive Oil3 tbsp
Parmesan Cheese40 g
Pumpkin500 g, cubed
Rocket100 g

Instructions

1
Whisk the lemon juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the pumpkin — slice, shred or cube it so every forkful gets some.
3
Toss the pumpkin with the onion, fresh basil and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lemon if it needs lift.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Video: Pascal Lorange Makes Zucchini Carpaccio · on YouTube