Marinated pumpkin with Mozzarella cheese9 comments Oct 15th, 2009 | By Tobias | Category: Recipes, Salads and Dressings, Starters
I was looking for a different use for pumpkin as well as for Mozzarella. The good old soup and the good old Caprese seemed too boring. I came across a recipe for marinated pumpkin and so the combination with Mozzarella di Buffola was not too farfetched. The spicy pumpkin with its bite in addition to the soft and melting Mozzarella is a perfect match.
This recipe gives you more marinated pumpkin than you will need for the salad. The pumpkin tasted great though with meat or fish and of course with other salads.
Preparation: 5 minutes
Cooking time: 60 minutes
- 1-2 kilogram of pumpkin
- 1 bottle of dry white wine
- 2 cloves of garlic
- 2 teaspoons of fennel seeds
- 2 teaspoons of coriander seeds
- 1 teaspoon of pepper corns
- 3 bay leaves
- 1 Chili
- 2 teaspoons of white wine vinegar
- 100 gram sugar
- 2 bags of Mozzarella di Buffola
- a few leaves of lemon verbena
- sea salt and fresh pepper
- some lemon juice
- very good olive oil
for the marinated pumpkin
for the salad
Peel the pumpkin and slice it in thin layers.
Pour the wine and the other ingredients for the marinade into a pot and heat it up. Let it boil for a minute, then reduce the heat add the pumpkin and let it simmer for 50-60 minutes. You want the pumpkin to have bite.
Take the pot off the stove and let it cool down. Then strain the liquid but keep it. Place the pumpkin into a big jar and top it up with the liquid. You can store it like this for a couple of weeks.
for the salad
Present the pumpkin slices and the Mozzarella on a plate. The Mozzarella du Buffola does not need to be cut. You just rip it into pieces.
Add salt and pepper, put the chopped lemon verbena over it and add a few drops of lemon juice and a good sip of olive oil.