Roasted Pumpkin with Chili and Rosemary
Ingredients
- For the chili paste
- 4 red Bell pepper
- 100 milliliters olive oil
- 4 chili peppers
- 2 garlic cloves
- 2 sprigs rosemary
- 12 sun-dried Tomatoes
- 1 tsp ground peppers (preferably Szechuan)
- Sea salt
- also
- 1 kilogram Pumpkin (sliced)
- 1 egg white
- 4 Tbsps Pumpkin seed
- 250 grams Buffalo mozzarella
- 2 tsps Pumpkin seed oil
Preparation steps
Rinse and halve the peppers. Remove the seeds and membranes, and cut into quarters. PLace skin side up on a baking sheet, brush with the oil, and roast in a 270°C (approximately 520°F) oven until the skin blisters and turns black.
Peel the peppers, and coarsely chop. Add the peppers and remaining oil to a bowl. Rinse the chilis and halve lengthwise. Remove the seeds and membranes, finely chop, then add to the peppers. Coarsely chop the tomatoes, and add to the pepper mixture as well. Peel the garlic, and pass through a press. Remove the leaves of the rosemary. Puree everything together, and season to taste with salt and pepper.
Arrange the pumpkin slices in a baking dish, drizzle with the pepper puree, and cover with a sprig of rosemary.
Cut a rectangle of parchment paper 3-4 cm (1 1/4 - 1 1/2 inches) larger than the baking dish. Whisk the egg white and brush the parchment paper with the egg white. Turn over onto the baking dish, and press down on the edges to secure firmly.
Bake in a 180°C (approximately 350°F) convection oven. Turn off the heat, and let stand for 5 minutes, then remove the parchment paper. Toast the pumpkin seeds in a dry frying pan. Tear the mozzarella into small pieces, mix with the remaining oil, and sprinkle over the pumpkin. Garnish with the pumpkin seeds, and serve hot.
