Clip Recipe
Clip Recipe

Your favourite recipes.
Finally out of your saved folder.

Back to the good stuff

Get cooking

  • Extract a recipe
  • Features
  • Chrome extension
  • Pricing & plans
  • Recipe Library
  • Create an account
  • Sign in

From your feed

  • TikTok to recipe
  • Instagram to recipe
  • Facebook to recipe
  • YouTube to recipe
  • Pinterest to recipe
  • GialloZafferano to recipe
  • Sweet Family Meals to recipe
  • NYT Cooking to recipe
  • All recipe sources

A little help

  • All free tools
  • Recipe scaler
  • Cups to grams
  • Blog
  • FAQs
  • Contact us
  • Share feedback

Behind the apron

  • Made by Francisco
  • Developers
  • For AI assistants
  • Privacy policy
  • Terms of service

What are you craving?

Browse all recipes
BreakfastLunchDinnerDessertSnackDrinkAppetizerSide DishSoupSaladSauce & CondimentBaking
Italian RecipesMexican RecipesJapanese RecipesChinese RecipesKorean RecipesThai RecipesVietnamese RecipesIndian RecipesFrench RecipesGreek RecipesMediterranean RecipesMiddle Eastern RecipesSpanish RecipesAmerican RecipesBritish RecipesGerman RecipesCaribbean RecipesBrazilian RecipesFilipino RecipesTurkish RecipesMoroccan RecipesEthiopian RecipesIndonesian RecipesMalaysian RecipesPeruvian Recipes

Made with by Francisco

© 2026 Clip Recipe

See you in the kitchen.

Back to recipes

Zucca arrosto cacio e pepe

45m
Serves 1
instagram.com

Zucca arrosto cacio e pepe

instagram.com
45m
Serves 1

Directions

  1. 1Infornare la zucca mantovana a 140°C per mezz'ora.
  2. 2Dopo mezz'ora, alzare la temperatura del forno a 200°C e lasciare la zucca per altri 15 minuti.
  3. 3Condire la zucca con sale e olio.
  4. 4Tostare un po' di pepe in grani.
  5. 5Preparare la fonduta cacio e pepe mescolando pecorino romano grattugiato, pepe e un cucchiaio di acqua calda.
  6. 6Tenere la fonduta a bagnomaria nell'acqua calda per circa 3 minuti, mescolando.
  7. 7Tostare i semi di zucca senza olio in forno o in padella, finché non sono croccanti.
  8. 8Servire la zucca calda con la fonduta cacio e pepe e i semi tostati.
  9. 9Profumare un po' il piatto.
  10. 10Mangiare la zucca includendo la buccia, che va lavata.

Ingredients

  • 1 pezzo Zucca mantovana
  • sale
  • olio
  • pepe in grani
  • pecorino romano grattugiato
  • 1 cucchiaio acqua calda
  • semi di zucca

Equipment

fornopadella

Tips

  • Si mangia anche la buccia della zucca, basta lavarla bene.
  • La fonduta cacio e pepe si prepara in 3 minuti con pecorino, pepe e acqua calda.

Related recipes

More Italian recipes →More Sauce & Condiment recipes →
Pâtes de courgette au pesto de courgette

Pâtes de courgette au pesto de courgette

Italian · Sauce & Condiment
Spinach Pesto

Spinach Pesto

Italian · Sauce & Condiment
Nonna's Italian Lemon Dressing

Nonna's Italian Lemon Dressing

Italian · Sauce & Condiment
Salsa Borracha Pasta

Salsa Borracha Pasta

Italian · Sauce & Condiment
Tikvice na mlijeku

Tikvice na mlijeku

Italian · Sauce & Condiment
Malloreddus alla campidanese

Malloreddus alla campidanese

Italian · Sauce & Condiment
Crispy Zucchini Rings With Creamy Zucchini Dip

Crispy Zucchini Rings With Creamy Zucchini Dip

Italian · Sauce & Condiment
Homemade Alfredo Sauce Mix

Homemade Alfredo Sauce Mix

Italian · Sauce & Condiment
Nidos de patata

Nidos de patata

Italian · Sauce & Condiment
Creamy Garlic Pizza Dip

Creamy Garlic Pizza Dip

Italian · Sauce & Condiment
Skillet Express Lasagna

Skillet Express Lasagna

Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo

Rao's Copycat Roasted Garlic Alfredo

Italian · Sauce & Condiment1h