Zuppetta di zucca

At the supermarket I saw a big pumpkin and I decided to change it into a wonderful chariot for the palate.

500gr Pumpkin
100gr Ricotta
1 Garlic clove
Ginger
Thyme
Sage leaves
Almonds
White wine
Evo oil
Salt

Put a casserole on the stove with 3 spoon of oil, a big garlic clove, sage leaves and a  sprig of thyme for 4-5 minutes then discard the garlic and the herbs. Toast the almonds in the oven.

Add the pumpkin in pieces when a bit browned, pour a glass of white wine and when reduced,  add 3/4 glasses of water, salt and cook for 1 hour until you'll get a rough cream. 

Serve into a bowl with fresh ricotta and the toasted almonds.

Il caprino caldo nell'insalata

Warm goat cheese salad is an impressive classic French dish that works brilliantly as starter for a sophisticated dinner or a light lunch.

 

2 slices of rye bread or French country sourdough bread (try Poilane's bread)

140 gr goat cheese, crottins or roll with a bit of rind on the outside (serving 2)

150 gr mixed leaf salad (lamb's lettuce, baby spinach, watercress, beet leaves, butter lettuce)

6, 7 almonds, coarsely chopped

vinaigrette (balsamic vinegar, salt, evo oil, mustard, honey)

chives

parsley

black pepper

 

Preheat the oven to 200 C and the grill to its highest setting.

For the vinaigrette mix in bowl with a fork or a whisk balsamic vinegar, salt, evo oil, mustard and honey (the quantity depends on how much salad you want to dress, i.e. for 150 gr salad: 3 Tbs evo oil, a pinch of salt, 1 1/2 Tbs balsamic vinegar, 1 tsp honey, 1 tsp mustard).

 

In a baking pan lay out cheese rounds (thick disks) on slices bread. Grill for 4-5 min, until the cheese has melted and begun to brown.

 

Dress the salad with the vinaigrette, toast some almonds into a hot skillet.

 

Serve the salad with the cheese and bread on the top with some fresh black pepper, parsley, chives and toasted almonds.