An autumn recipe featuring violin pumpkin glazed with miso and maple syrup accompanied by a velvety smoked scamorza cream and crunchy toasted amaretti. A signature dish that tells the flavors and colors of autumn.
Cut the violin pumpkin in half, remove the seeds and cut into 2 cm thick slices.
Arrange the pumpkin slices on a baking tray lined with parchment paper.
In a small bowl, mix the vegetable miso, maple syrup, and a drizzle of extra virgin olive oil.
Generously brush the pumpkin slices with the prepared mixture.
Add a few rosemary needles and a grind of Sichuan pepper on each slice.
Bake the pumpkin slices at 200°C for 25-30 minutes until soft and caramelized.
Cut the smoked scamorza into small pieces.
Heat the milk with the butter in a small saucepan over low heat without boiling.
Add the scamorza and whisk until the cheese is completely melted.
For a smoother cream, blend the mixture with an immersion blender.
Adjust with Sichuan pepper, add a pinch of nutmeg and the Parmesan.
Keep the scamorza cream warm in a bain-marie until ready to use.
Coarsely crumble the dry amaretti and toast them in a pan for 2 minutes without fat.
Spread a base of scamorza cream on the serving plate.
Place 2-3 slices of glazed pumpkin on top.
Finish with a sprinkle of crunchy amaretti and a drizzle of extra virgin olive oil raw.
Baking tray with parchment paper
Small bowl
Small saucepan
Whisk
Immersion blender
Pan
No salt has been added to the recipe. It is recommended to keep the scamorza cream warm to prevent it from setting.
Italia
| Energy (kcal) | 341.06 |
| Carbohydrates (g) | 46.57 |
| of which Sugars (g) | 45.74 |
| Fat (g) | 13.8 |
| of which Saturates (g) | 4.86 |
| Protein (g) | 9.66 |
| Fiber (g) | 1.64 |
| Sale (g) | 0.25 |
