Baked pumpkin? This is on another level: Chef Tommaso Arrigoni pairs it with chestnuts and goat cheese to create his tasty gourmet dish.
INGREDIENTS
For the pumpkin
- 1 Mantuan or Delica pumpkin
- Garlic and shallot
- Thyme, rosemary
- Butter
- Fine salt
- Extra virgin olive oil
Method
Thoroughly wash the pumpkin; cut in half and remove the seeds; season with salt, oil, butter, garlic, shallot, and aromatic herbs.
Bake in a convection oven at 160°C for 40 minutes.
For the chestnuts
- 250 g chestnuts
- Extra virgin olive oil
- Chopped aromatic herbs
Method
Incise the chestnuts and bake at 180°C; season and preserve in oil with aromatic herbs.
Plate composition
- 100 g soft goat cheese
- Pepper
- Juniper berries
- Maldon salt
- Extra virgin olive oil
- Thyme
Method
Mix the cheese with pepper and extra virgin olive oil.
Finely crush and sift the juniper berries.
Using a piping bag, create a cheese quenelle in the center of the plate; add warm, diced chestnuts; place the warm pumpkin and season with Maldon salt, extra virgin olive oil, and juniper powder; garnish with sprigs of thyme.
