adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin mezzaluna with amaretti
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Effortlessly roast pumpkin with skin on using a mezzaluna for maximum flavor.
Ingredients:
  • 1kg small Jap pumpkin
  • 60ml olive oil
  • 1 small handful rosemary sprigs
  • 4 amaretti biscuits
  • 20g unsalted butter
  • 12 sage leaves
Instructions:
  • Preheat the oven to 180 degrees Celsius.
  • Prepare the pumpkin by washing and drying it without peeling. Slice the pumpkin into 2cm-thick half-moon wedges, removing the seeds. Drizzle with 2 tablespoons of olive oil and lay them out on a baking tray, some upright and some on their sides. Sprinkle with rosemary, sea salt, and freshly ground black pepper.
  • Roast the pumpkin wedges in the oven for 30-40 minutes, turning occasionally, until they are tender, golden, and slightly charred on the edges.
  • Crush the amaretti biscuits. Heat butter and remaining oil in a non-stick pan, then fry sage leaves until crispy, about 30 seconds.
  • Gently place the crispy sage leaves on top of the pumpkin, then generously drizzle with the flavorful buttery juices. Sprinkle the crushed amaretti biscuits over the dish and present it elegantly before serving.

Similar Recipes