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🍽️ Crispy Mozzarella with Caramelized Pumpkin and Salami

468 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 1 pc.
• Lemon 1 pc.
• Brown sugar 150 g
• Vinegar 100 g
• Honey 2 tbsp
• Water 2 ml
• Pumpkin seeds 4 tbsp
• Mozzarella 2 pcs.
• Sea salt pinch
• Pepper, black ground pinch
• Salami slices 12 slices
• Balsamic vinegar, light 1 tbsp

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half lengthwise.
3. 3. Remove the seeds from the inside.
4. 4. Peel the skin off the pumpkin.
5. 5. Cut the pumpkin into pieces about 0.5 cm thick.
6. 6. Cut a lemon in half.
7. 7. Squeeze the juice out of the lemon.
8. 8. Heat the sugar in a pot over medium heat.
9. 9. Let the sugar caramelize lightly for about 3 minutes.
10. 10. Deglaze the pot with vinegar.
11. 11. Add the lemon juice and the honey.
12. 12. Fill the pot with water.
13. 13. Bring the liquid to a boil.
14. 14. Add the pumpkin wedges to the boiling liquid.
15. 15. Bring the mixture to a boil again.
16. 16. Let the pumpkin cool in the liquid.
17. 17. Heat a pan over medium heat.
18. 18. Toast the pumpkin seeds for about 2 to 3 minutes without fat.
19. 19. Drain the mozzarella.
20. 20. Pat the mozzarella dry with kitchen paper.
21. 21. Bring the pan back to high heat.
22. 22. Fry the mozzarella for about 1 minute on each side.
23. 23. Season the mozzarella with salt and pepper.
24. 24. Carefully remove the mozzarella from the pan.
25. 25. Place the fried mozzarella on a serving plate.
26. 26. Garnish the dish with pumpkin and salami.
27. 27. Drizzle some pumpkin broth over the dish.
28. 28. Drizzle some balsamic vinegar over it.
29. 29. Sprinkle the toasted pumpkin seeds over it.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 468
• Protein: 19 g · Fett/Fat: 30 g · Carbs: 30 g