October is pumpkin time. The baked pumpkin is a very tasty and quick side dish to a different. The baked pumpkin goes well with mint and rosemary. The addition of vinegar it dissolves slightly sweet aftertaste without deleting it completely. My secret is adding a bit of corn starch that is used to absorb moisture and liquids of the pumpkin, leaving it crisp and preventing the pieces sfaldino. I love pumpkin and squash in the oven is so quick and easy to prepare that at this time I do scorpacciate amazing! And you? Like it? I say yes!
COSA SERVE?
2 fette di zucca dello spessore di 1 cm ciascuna
1 rametto di rosmarino fresco
menta secca
sale
1 pizzico di amido di mais
olio evo
1-2 cucchiaini di aceto di vino bianco (a seconda di quanto sia forte l’aceto)
2 slices of pumpkin with a thickness of 1 cm each
1 sprig of fresh rosemary
dried mint
salt
1 pinch of corn starch
extra virgin olive oil
1-2 teaspoons of white wine vinegar (depending on how strong the vinegar)
COME SI PROCEDE?
Sbucciare la zucca e tagliarla in triangoli. Metterla in una teglia da forno, condirla con un filo d’olio evo, l’aceto, una spruzzata di menta secca e il rosmarino fresco tritato grossolanamente. Salare. Spruzzare con un pizzico di amido di mais e mescolare bene il tutto. Infornare in forno già caldo a 200°C per 25-30 minuti, girando un paio di volte.
Peel the pumpkin and cut into triangles. Place in a baking dish, season with a little extra virgin olive oil, vinegar, a sprinkle of dried mint and fresh rosemary, chopped coarsely. Season with salt. Sprinkle with a pinch of cornstarch and mix well. Bake in a preheated oven at 200 ° C for 25-30 minutes, turning a few times.
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