1 hour and 20 minutes
- 2 lb pumpkin
- ¾ lb goat cheese, fresh
- 2 tablespoons whipping cream
- 2 sprigs rosemary
- nutmeg to taste
- 4 sprigs chives
- Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
- salt and pepper to taste
- few drops of Academia Barilla Traditional Balsamic Vinegar of Modena, aged 12 years
20 minutes preparation + 1 hour cooking
Cut the pumpkin into eight sections and place on a baking sheet. Add rosemary, drizzle with a little olive oil and lightly salt. Bake in a 320°F oven for about 1 hour.
If you like, you can cut one of the sections into very thin slices to fry them in hot oil. (Test the oil with a slice of pumpkin.) Use the chips as a garnish.
While the pumpkin is baking, prepare the goat cheese mousse: in a bowl, mix together the goat cheese with the heavy cream, a little olive oil, salt and freshly ground black pepper.Mix well using an immersion blender. Then, place in the refrigerator.
Mince the chives and place aside.
Once the pumpkin is done, remove from the oven and let cool.
Using a large kitchen spoon, scrape out the flesh.
Add nutmeg, a little extra virgin olive oil and salt and pepper to taste. Mix well with a fork or pass through a sieve until smooth.
With the help of a round mold, spoon the pumpkin puree onto the center of the plate. On top of the pumpkin, place two quenelle of goat cheese mousse using two spoons.
Garnish with the pumpkin chips, chives, a couple drops of aged Traditional Balsamic Vinegar of Modena and freshly ground black pepper, to taste.
If you want, you can shape the mousse into quenelles, using two spoons. Place a spoon in each hand: begin by scooping up a good amount of mousse. Transfer the mousse back and forth between the two spoons to shape the quenelle.
Although you can now find pumpkin throughout Italy, once upon a time it could only be found in the Northern Italian countryside. Farmers used to grow pumpkins not only because they were inexpensive, but because they are so versatile: they can be prepared in many different ways, something that was very important to families who couldn’t afford a varied diet. Another important aspect of pumpkins, especially for the poor families in the countryside, is that you can also use all of the pumpkin, the flesh, flowers and seeds. It was common to toast the seeds and eat them as a snack and to try out the skin and use it as a plate, a container for liquids or as a musical instrument.
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This dish is part of our special Halloween menu: