Cooking time: 20-30 min. Difficulty level: medium.
INGREDIENTS FOR 2 PERSONS:
- 2 small spoons of Virgin olive oil
- 300 g pumpkin
- 4 carrots (medium size)
- 150 g spinach
- 1 sweet pepperoni (a big one)
- 80 g bacon
- paprika, curcuma, marine salt
STEP-BY-STEP:
- Wash and clean the pumpkin, carrots, and pepperoni cut them in small-medium pieces.
- Put into a pot the pumpkin with the carrots, cover with water, add a bit of Himalaya granular salt and bring it to boiling. I prefer low fire so it will take about 10-15 min.
- In the meantime, in a cooking pan put one spoon of virgin olive oil, add the pepperoni cut in small pieces and a pinch of paprika, curcuma, and some salt. At a small fire make it roast in the pan (for no more than 3-5 min to keep the vitamins good). Moreover, if you want, add the bacon sliced in pieces and turn altogether for 1-2 min. Take it out in a container (better if in a ceramic or porcelain one, not plastic).
- In the same cooking pan, add one small spoon of virgin oil, put inside spinach, and cover. Make them cook at a small fire for 1-3 min.
- When the pumpkin is boiled, remove the extra water and smash the pumpkin with carrots altogether till you get an even cream.
In the plate put first the cream pumpkin, then add in the center 2-3 spoons of pepperoni with bacon, and on top other 2-3 spoons of spinach. In the end, put 1-2 small spoons of fresh goat cheese. When you mix all of it on the plate, you’ll get a mix of sweetness and flavor.
Which is your favorite way of cooking a pumpkin?
Let me know in the comment section bellow. If you cook this recipe, share it on my channel, use the hashtag #metropolitanfancooking I would love to see your result.
Thanks for being with me today! Wish you a great day and see you soon here on my channel with another recipe from my Italian kitchen! ))
Buon Appettito!
Nadiya
MetropolitanMe Blogger