Main course
Marinated butternut squash and mushroom carpaccio
4
people
–
(cooking time)
10
(total time)
Difficulty
Easy
Ingredients
Butternut squash, peeled and cored | 500 gr |
Porcini or champignon mushrooms | To taste |
Pink peppercorns | To taste |
Fresh thyme | To taste |
One clove of garlic | Optional |
Pine nuts | To taste |
100% ITALIAN EXTRA VIRGIN OLIVE OIL 500 ML | |
Salt | |
Pepper |
Instructions
Cut off the ends of the stalks of the mushrooms and use a damp cloth to gently wipe any all soil residues.
Use a sharp knife or a mandoline slicer to slice the mushrooms very finely.
Cut the butternut squash into fairly large chunks. Use a sharp knife or a mandoline slicer to cut it into thin slices.
Arrange the squash on a plate, placing the slices close together. Add the mushrooms to form a second layer. Season with the oil, a pinch of salt and a dash of pepper. If liked, add the finely or coarsely chopped garlic. Garnish with the pink peppercorns.
Leave to marinate at room temperature for 1-2 hours, or even overnight in the refrigerator.
Before serving, add the fresh thyme (or your herb of choice) and the pine nuts (of your nuts of choice).
Use a sharp knife or a mandoline slicer to slice the mushrooms very finely.
Cut the butternut squash into fairly large chunks. Use a sharp knife or a mandoline slicer to cut it into thin slices.
Arrange the squash on a plate, placing the slices close together. Add the mushrooms to form a second layer. Season with the oil, a pinch of salt and a dash of pepper. If liked, add the finely or coarsely chopped garlic. Garnish with the pink peppercorns.
Leave to marinate at room temperature for 1-2 hours, or even overnight in the refrigerator.
Before serving, add the fresh thyme (or your herb of choice) and the pine nuts (of your nuts of choice).
