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Close-up of sliced Kürbis Carpaccio topped with Burrata and garnished with pomegranate seeds and nuts.
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Kürbis-Carpaccio mit Burrata

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 250
Enjoy a delicate pumpkin carpaccio topped with creamy Burrata, garnished with pomegranate seeds and hazelnuts for a flavorful and elegant dish.

Ingredients

Dried ingredients

  • 1 tablespoon Zucker
  • 140 g Granatapfelkerne
  • 40 g Haselnüsse
  • 1 teaspoon Ingwer
  • 300 g Kürbis
  • 1 red chili rote Chilis
  • 0.25 teaspoon Fleur de Sel
  • 0.5 teaspoon gemahlene Koriandersamen
  • wenig Pfeffer
  • 0.25 teaspoon Salz
  • 2 pieces Burrata
  • 2 tablespoons Olivenöl
  • 1 dl Weissweinessig

Instructions 

  • Bring water, sugar, vinegar, and salt to a boil in a large pan. Add pumpkin, cover, and simmer for 5 minutes. Remove from heat and let cool in the broth.
  • Arrange pumpkin slices on a plate, halve Burrata and place on top. Drizzle with some broth, season, and sprinkle with pomegranate seeds and hazelnuts.

Notes

Use fresh ingredients for best flavor and presentation.
Calories: 250kcal
Cost: $12
Course: Appetizer
Cuisine: German
Keyword: Pumpkin