Pumpkin Carpaccio
Appetizers | Kazakhstani cuisine
⏳ Time
15 minutes + 12 hours
🥕 Ingredients
6
🍽️ Servings
2
Description
The main virtue of this carpaccio is the scent of oranges that fills the home with a festive feeling. Regular oranges will do for the marinade, but if you can find blood oranges, it will be even more delicious. Moreover, once soaked in the dressing, the orange slices of pumpkin will take on a pinkish hue and a subtle yet distinct flavor of orange sweetness, making them visually reminiscent of salmon petals. No one will guess that this luxurious appetizer has a purely plant-based foundation. Recipe by John Smith, chef at a local restaurant.
Ingredients
- Pumpkin - 10.6 oz
- Oranges - 2 lbs
- Olive Oil - 1 fl oz
- Pistachios - 0.1 oz
- Goat cheese - 0.7 oz
- Honey - 0.4 oz
Step by Step guide
Step 1
Peel the pumpkin and slice it thinly.
Step 2
Juice the red oranges.
Step 3
Melt the honey in the microwave until it becomes liquid, then mix it with orange juice. Add olive oil and season with salt.
Step 4
Place the pumpkin in orange juice and refrigerate for 12 hours.
Step 5
Arrange the pumpkin slices on a plate, garnishing with pine nuts and goat cheese.
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