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Salsiccia con Zucca | Quick Italian Autumn Skillet
(0)
25 min
Quick
Gurkerl Küche
Ein aromatischer italienischer Pfannen-Klassiker für den Herbst: Würzige Salsiccia trifft auf zart gebratenen Hokkaido-Kürbis und knusprigen frischen Salbei, fein abgelöscht mit Weißwein. In nur 25 Minuten serviert!
Ingredients
Preparation method
Preparation
Thoroughly wash the Hokkaido pumpkin, cut in half, deseed, and cut the flesh into bite-sized cubes of approx. 1.5 cm (the skin of the Hokkaido pumpkin is edible). Peel the red onion and slice into thin strips. Peel the garlic and finely chop it. Wash the fresh sage leaves and pat dry.
Slit the casing of the salsiccia lengthwise, remove the sausage meat, and tear it into bite-sized balls or pieces using your hands.
Cooking in the pan
Heat 1 tbsp of olive oil in a large, heavy skillet over medium-high heat. Add the salsiccia pieces and fry vigorously all over for approx. 4 to 5 minutes until nicely browned. Then remove from the pan and set aside briefly on a plate.
Chef's tip
Tip: If you prefer an extra crispy pumpkin version, you can pre-roast the pumpkin cubes on a baking sheet in the oven at 200 °C top/bottom heat for approx. 15 minutes and fold them into the fried salsiccia right at the end.
70 min
Under an hour
