ROMAN-STYLE MARINATED PUMPKIN (ZUCCA ALLA SCAPECE)
SERVES 6 / PREPARATION 15 MINUTES PLUS MARINATING / COOKING 20 MINUTES
This Roman-style platter of pumpkin works well as a side dish, or for a starter served as it is or with a composed salad as I have done. For a smaller bite, serve on crostini with a few green leaves and drape over the bresaola. If bresaola isn’t available, try using prosciutto slices instead.
I use a firmer, wetter style of pumpkin here such as butternut. Carrot and zucchini rounds are great alternative vegetables to use, too. Sometimes I might grill the radicchio briefly to add another textural component. Fresh chestnuts – should you spot some – make a mighty addition when scored, boiled and peeled.
This can be made a day ahead; in some ways I think it is even more delicious as the flavours mellow. But do remember to take it out of the fridge and bring up to room temperature before serving.
MARINATED PUMPKIN
800g butternut (1 small-medium sized),
peeled and seeds removed olive oil for frying
2 tablespoons shredded mint leaves
2 cloves garlic, thinly sliced chilli flakes
¼ cup good-quality white wine vinegar such as Forvm 2 tablespoons extra virgin olive oil
Cut the butternut into 5mm-thick slices. In a frying pan, heat around 4 tablespoons oil and fry the pumpkin in batches for 5 minutes on each side or until just starting to darken, adding more oil to the pan if necessary. Put the pumpkin onto a platter, scattering the mint, garlic and chilli and some sea salt as you layer up the pumpkin. Drizzle over the vinegar and olive oil and let it sit for at least 4 hours at room temperature.
FOR THE SALAD a couple of good handfuls of bitter leaves
such as radicchio and rocket
1 tablespoon extra virgin olive oil
1-2 packets bresaola slices (or use prosciutto) 2 tablespoons pinenuts, toasted bread, to serve
In a bowl, dress the leaves with the olive oil and some sea salt. Put a few leaves of each on a plate, add a few pieces of the pumpkin, some bresaola slices and scatter with the pinenuts. Serve bread alongside.
VEGETARIAN: Omit the bresaola. Serve as is or add some burrata or mozzarella.
VEGAN: Omit the bresaola. Serve as is or add a plant-based deli meat or soft cheese.