Pumpkin was traditionally very common among rural
communities throughout Italy, where it would be made into pasta
dishes, soups, stews, risottos, gnocchi or simply sautéed. Here I have
given it a modern twist and transformed it into chips topped with
a tangy breadcrumb topping, though you could simply sprinkle
it with some salt, black pepper, some chopped rosemary or even
chilli powder if you prefer. It is great as a side dish, as a snack for
children or even served at parties.

No votes yet


80g dried breadcrumbs (see method)
1 garlic clove, very finely chopped
1 sprig rosemary needles, very finely chopped
Salt and freshly ground black
600g pumpkin
Plain flour, for dusting
Sunflower oil, for frying

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the breadcrumbs, place some sliced stale bread on a baking
tray and bake in the oven at 120°C/Gas ½ for about an hour to dry out
completely. Remove from the oven and chop very finely or whiz in a
food processor. Store in an airtight container until needed.

In a small bowl, combine the breadcrumbs, garlic, rosemary and a little
salt and pepper. Set aside.

Cut the pumpkin into 2-3mm slices and dust in flour, shaking off any
excess. Pour enough sunflower oil into a frying pan to cover the base
generously, add the pumpkin slices and fry for a couple of minutes
until golden. Remove and drain on kitchen paper. Place on a plate,
sprinkle over the breadcrumb topping and serve.

This is an extract from the book Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo.