Caprese di Zucca alla griglia

© Stine Christiansen

Caprese di Zucca

© Stine Christiansen

Zutaten (4 Personen)

1
Hokkaido pumpkin
1
organic lime
3
tablespoon
pine nuts
1
bunch
basil
4
Mozzarella di Burrata
8
tablespoon
quality olive oil
Maldon salt

Preparation:

  • Split the pumpkin in half, carefully scrape out all the seeds and fibres and cut into thin slices using a sharp knife, slicer or mandoline.
  • Heat a grill pan, then grill the pumpkin slices over very high heat on both sides until they are still crisp, but have a striped pattern to them.
  • Divide onto the plates in a fan shape.
  • Cut the lime into thin slices, and with the peel still on, then into small cubes.
  • Spread the pine nuts over the pumpkin, place the basil leaves on top, spread over the mozzarella in torn pieces and drizzle with olive oil. Salt and serve immediately.