academia barilla  October 2008
   

Halloween Recipe: Toasted Pumpkin Seeds, Sicilian Style

Happy Halloween weekend to all Italian Food Lovers!
We know you will be [...]

halloween-pumpkin-scaryfaceHappy Halloween weekend to all Italian Food Lovers!

We know you will be eating plenty of pumpkins over the next few days, while playing with other carving scary Halloween faces like this one we found on Google Images!

Today’s recipe, our tribute to Halloween and Halloween treat to all Italian food lovers is to teach you a great way to savor those pumpkin seeds from your carved pumpkin! In Sicily still is a tradition to toast and salt the pumpkin seeds, and enjoy them as snacks alone (munchies) or with an aperitivo.

halloween-pumpkins

TOASTED PUMPKIN SEEDS, SICILIAN STYLE
A traditional Sicilian recipe from Academia Barilla
Cooking time: 1 hour

INGREDIENTS

- plenty of Pumpkin seeds
- Academia Barilla Monti Iblei Extra Virgin Olive Oil
- Academia Barilla Natural Sicilian Sea Salt with Black Olives
- black pepper, to taste

pumpkin-seed-halloween-recipe

PREPARATION

Start by scooping all of the pumpkin seeds out of the pumpkin. Make sure to rinse the pumpkin seeds very thoroughly to remove all of the pulp.

Drain the pumpkin seeds and spread them out on a paper towel, allowing them to dry for a minimum of 2 hours.

Preheat the oven 275 F. While the oven is preheating, pour some Academia Barilla Monti Iblei Extra Virgin Olive Oil in a ceramic bowl. Toss the pumpkin seeds in the Academia Barilla Monti Iblei Extra Virgin Olive Oil mixture.

Drain the Pumpkin seeds and lay across a baking sheet with an edge. Sprinkle with Academia Barilla Natural Sicilian Sea Salt with Black Olives and black pepper.
 Bake about 30-45 minutes, tossing every 15 to 20 minutes, until golden brown.

Allow the pumpkin seeds to cool before serving.
 Enjoy!

Happy Halloween to all Italian Food Lovers from Academia Barilla and the Italian Food Lovers blogging team!

Tags: , , , , , , , ,

Leave a Reply