Yes, I believe in simplicity. Cooking is for me a way to enjoy good food, keeping it more natural I can. Even if I don’t like orange -I could never wear something orange- I do love having it in my plate, especially if it is made with pumpkin.
350 gr Kabocha pumpkin (serving 2 as main dish or 4 as appetizer)
120 gr Fresh ricotta or feta cheese
Salted pistachios
Fresh ginger
Red chili
Evo oil
Grind some salted pistachios and set aside.
350 gr Kabocha pumpkin (serving 2 as main dish or 4 as appetizer)
120 gr Fresh ricotta or feta cheese
Salted pistachios
Fresh ginger
Red chili
Evo oil
Grind some salted pistachios and set aside.
Steam or boil the pumpkin with the rind. Once cooled down, peel it and put into a food processor with some fresh ginger and a bit of red chili.Pour some water to have the desired texture.
Warm it up and serve in a bowl with some fresh ricotta quenelle or feta cheese and garnish with the ground pistachios and evo oil.
