This is a comforting appetiser for an autumn day:
Cut some pumpkin into slices, wedges or any-old-how like me, then cut off the rind. Brush the surface of a griddle pan with olive oil and heat. When the griddle pan is hot, add the pumpkin [you may need to do this in batches] and cook until griddle marks appear on one side. Turn the pumpkin wedges or slices over and do the same again. Drain the cooked pumpkin pieces on kitchen paper. When they are all done, pile them on a plate, add some parmesan shavings and sprinkle over some coarse seasalt and ground red pepper. Drizzle with olive oil and serve immediately.
This sounds great - I'll try to remember doing it next month - OH! that's only a week away!
ReplyDeleteI love pumpkin any time but griddled - mmmm.
ReplyDeleteI've just seen a road sign in the country which said "pick your own pumpkin." This veg is becoming more popular here, and not just for Halloween :-)
ReplyDeletePumpkin here is different from pumpkin in Australia and not used in the same way. I wonder what it really is in Italy?
ReplyDeleteI am a working class lad as you may have guessed - what the hell is a griddle pan?
ReplyDeleteHi, Leslie. Glad you like the idea. The year is flying by, isn't it? Hi, James. Yes, very simple but good. Hi, Ellee. Good to know pumpkin is becoming more popular over there. Interesting , jmb - you should post about this. Here "zucca" usually refers to pumpkin as we know it in the UK, but can also mean a long marrow, any other type of squash and even a melon! You are supposed to know which they mean by the season. Hi, Mutley. A pan for griddling! Haven't they got one for the sausages down your pub?
ReplyDeleteSimply delicious, Welshcakes - I am going to try this. Thank you. I'd guess the recipe is of your own invention - brava!
ReplyDeleteHi, Phidelm. Yes, one of my inventions and I am flattered that you like the idea.
ReplyDeleteSounds simple enough.... off to find a pumpkin now :-P
ReplyDeleteHi, Peter. Hope it turns out well.
ReplyDelete