Pumpkin Carpaccio with Prosciutto

For the pumpkin carpaccio with prosciutto, cut the pumpkin into twelve 1 – 2 mm thin slices (Works best with the slicer.) and cook in the steamer for about 8 minutes.

Let cool and spread on a plate. Mix a marinade of white wine vinegar, olive oil and salt and drizzle over the squash slices.

Sprinkle with freshly ground pepper. Arrange the 2 slices of prosciutto in the center. Coarsely chop the pumpkin seeds and sprinkle on top.

Preparation Tip:

The Long of Naples is the most suitable for the pumpkin carpaccio with prosciutto, because its flesh does not easily disintegrate even after cooking.

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