Hokkaido wedges with pancetta

  • Ingredients

    1 Hokkaido pumpkin

    1 tbsp herbes de Provence

    1 clove of garlic, chopped

    salt, pepper

    50 ml olive oil

    Parmesan cheese to taste

    12-15 slices of pancetta (Italian pancetta, alternatively bacon)

  • Preparation

    The great thing about pumpkin season is that you can cook and grill so many different pumpkin recipes. Hokkaido wedges are spicy, crispy slices of delicious Hokkaido pumpkin, seasoned with Provençal herbs and wrapped in fine Italian pancetta.
    A wonderful side dish, as a snack or on a salad. World barbecue champion Marco Greulich shows us how it's done:

    To start, wash the pumpkin, cut into quarters and remove the insides. Then cut the quarters into thick wedges.

    Mix a little olive oil with chopped garlic, salt, pepper and herbes de Provence and brush the wedges with it. Then carefully wrap the Hokkaido wedges in the pancetta and secure with a toothpick if necessary.

    Set the Monolith to an indirect heat of approx. 180°C and place the slices on top.

    The cooking time is approx. 20 to 30 minutes. It is best to prick the slices with a toothpick to test how soft they are. If the toothpick goes in very easily, the Hokkaido wedges are ready.

    If you like, you can grill them briefly over direct heat for even more roasted flavors.

    Pancetta is a very fine, aromatic, rolled up and matured pancetta from Italy. Alternatively, bacon can also be used here.

    If you are looking for a vegetarian version, leave out the pancetta and replace it with carrot strips. Simply peel a large carrot and cut into long, thin strips using a peeler. Blanch briefly in boiling water and cool in cold water. Wrap these strips around the wedges instead of the pancetta or bacon and secure with a toothpick if necessary.

    Do not dispose of the pumpkin seeds, but roast them in a cast iron pan on the barbecue and sprinkle over the Hokkaido wedges as a crunchy topping when serving.

    Towards the end of the cooking time, you can also gratinate the wedges with a little grated Parmesan.

A recipe from: Marco Greulich

Marco Greulich ist ein Meister der Grillkunst. Als Grillweltmeister und dreifacher deutscher Meister beweist er seine Expertise rund um Kamados, Grillen und Rezepte auf seinem Instagram-Kanal „@barbecueflavors“ und seiner Website bbqflavors.de. Mit seiner großen Leidenschaft für Keramikgrills erstellt er ständig neue Rezepte für uns, die wir liebend gerne mit unserer Community teilen.