Fried pumpkin with hazelnuts, marjoram and cheese
4 servings
30 minutes
Roasted pumpkin with hazelnuts, marjoram, and cheese is an exquisite dish of Italian cuisine that combines the tenderness of pumpkin, the crunch of nuts, and the savory notes of pecorino romano. Italians appreciate pumpkin for its sweet flavor and richness, while the combination with aromatic marjoram adds sophistication to the dish. A light addition of lemon juice refreshes the taste, balancing the sweetness and richness of the ingredients. This dish is perfect as an elegant appetizer or as a side to main courses, filling the meal with warmth and autumn atmosphere. The toasted nuts add texture, making each forkful rich and interesting. Roasted pumpkin with hazelnuts and cheese requires no complex ingredients but offers gourmets true pleasure infused with Italian culinary tradition.
1
In a large skillet, heat olive oil over medium heat, add diced pumpkin and nuts. Cook, stirring, until the pumpkin is tender and the nuts are browned, about 7 minutes.
- Extra virgin olive oil: 1 tablespoon
- Summer squash: 3 pieces
- Hazelnut: 85 g
2
Add lemon juice and marjoram. Mix, place on a plate, and sprinkle with cheese flakes.
- Lemon juice: 1 tablespoon
- Marjoram: 2 tablespoons
- Pecorino Romano cheese: 15 g
