Directions
- 1Cook the Mantuan pumpkin in the oven at 140°C for 30 minutes until soft.
- 2Increase the oven temperature to 200°C and cook for another 15 minutes to brown the pumpkin.
- 3Season the pumpkin with salt and oil.
- 4Toast pepper grains in a pan.
- 5Combine grated Roman pecorino cheese, pepper, and one tablespoon of hot water.
- 6While keeping the mixture in hot water, begin to make the fondue.
- 7Continue mixing grated pecorino cheese, pepper, and hot water for 3 minutes to create the fondue.
- 8Toast pumpkin seeds until crispy in the oven or a pan without oil.
- 9Serve the hot pumpkin with the Cacio e Pepe fondue and toasted pumpkin seeds.
- 10The pumpkin peel should be washed and eaten.
Ingredients
- 1 Mantuan pumpkin
- salt
- oil
- pepper
- grated Roman pecorino cheese
- 1 tablespoon hot water
- pumpkin seeds
Equipment
ovenpan
Tips
- The pumpkin peel is edible and should be eaten after washing.
- Toast pumpkin seeds without oil for crispiness.
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