Pumpkin, plum and mozzarella skewers



preparation time: 45 minutes
cooking time: 30 minutes
difficulty: easy

for 8 skewers

  • 2 Mozzarella Fior di Latte
  • 1/2 Hokkaido pumpkin, small
  • 2 red plums
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon rosemary, fresh and chopped
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon ginger powder


Cut the pumpkin half into eight slices.

Mix oil, paprika, salt, turmeric and rosemary in a bowl. Dip the pumpkin slices in it, covering them evenly.

Place the slices on a cookie sheet or baking paper and bake in a preheated convection oven at 200°C for 35 minutes, until they have a nice red-orange color on the outside and are slightly crispy. Turn them over halfway through the baking time.

Leave the slices in the oven to keep them warm.

Mix honey, ginger and a pinch of salt in a small bowl to obtain a creamy sauce.

Cut the plums in half lengthwise, remove the pit and divide each half in two, creating four equal pieces of plum. Lightly oil the cuts with olive oil.

Heat a grill pan to about 200°C and fry the plum quarters in it until the dark grill marks appear. Keep the quarters warm in the lukewarm oven.

Divide each mozzarella into quarters. Put a slice of pumpkin on the skewer, then a quarter of mozzarella and finally the grilled plum.

Use a teaspoon to trickle some honey ginger sauce on the plum and serve the skewers while still warm.


Silvia & Claudio

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