Description
Pumpkin seeds are the hidden gift inside every pumpkin. The ready-made green, shell-less ones usually come from special varieties, such as the Styrian pumpkin, whose seeds have no hard husk.
In my kitchen I mostly use them toasted, in a dry non-stick pan, until they start to puff up and pop: this makes them crunchy and brings out a nutty aroma. Sprinkled over soups, salads, fregola and pasta, they add a crunch that makes all the difference.
And when you clean a pumpkin, don't throw the seeds away: washed, dried and roasted with a pinch of salt, they make a delicious snack.
In my kitchen I mostly use them toasted, in a dry non-stick pan, until they start to puff up and pop: this makes them crunchy and brings out a nutty aroma. Sprinkled over soups, salads, fregola and pasta, they add a crunch that makes all the difference.
And when you clean a pumpkin, don't throw the seeds away: washed, dried and roasted with a pinch of salt, they make a delicious snack.
