Crostini with nutmeg pumpkin and pancetta – a detailed recipe cooking. 
Photo of the dish:Anna Williams Time: 25 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 thin slices of pancetta
- 1/4 Art. olive oil
- 8 sage leaves
- 2 tbsp. peeled diced butternut squash
- Coarse salt and freshly ground pepper
- 2 cloves of garlic, cut into slices
- 1/4 tsp dried red pepper flakes
- 2 tbsp. l sherry vinegar
- 2 tbsp. l honey
- 8 slices of baguette, toast in a toaster
Recipes with similar ingredients: pancetta, sage, pumpkin nutmeg, garlic, red pepper flakes, sherry vinegar, honey, baguette
Recipe preparation:
- Fry pancetta in a large frying pan with medium to high temperature, on both sides, until crisp, about 5 minutes Transfer to paper towels, then break each slice into two.
- Pour olive oil into a clean pan. Add sage and fry until crisp, approximately 20 sec. Transfer sage leaves to paper towels. Leave in pan 1 tbsp. l oil, drain the rest of the oil.
- Increase heat to high temperature. Add pumpkin to pan and season with salt and pepper; cook occasionally mixing until golden and softening the pumpkin, about 7 min Add garlic, pepper flakes and continue cook another 1 min., then mix vinegar and honey. To lay out pumpkin mixture on slices of fried baguette; put on top a slice of pancetta and a leaf of sage.
