A much-loved seasonal dish at Ratanà Restaurant: what makes it special is that the pumpkin is cooked whole, with the skin on, and topped with a freshly made cacio e pepe cream and crunchy seeds.
Ingredients
• Mantovana squash (used whole with the skin on, thoroughly washed)
• Grated Pecorino Romano
• Whole peppercorns
• Hot water
• Extra virgin olive oil and salt
• Seeds from the squash itself
- Cooking the squash: Cut the Mantovana squash and bake it at 140°C for half an hour until it becomes tender.
- Toasting: Immediately afterward, raise the oven temperature to 200°C for another 15 minutes to toast the edges well. Once removed from the oven while still hot, simply season with salt and oil.
- The Cacio e Pepe cream: In a bowl, combine the grated Pecorino Romano and pepper (previously toasted as whole peppercorns and ground). Gradually add hot water and stir vigorously for exactly 3 minutes until a smooth fondue forms.
- The crunchy part: The pumpkin seeds are removed and dry-roasted (in the oven or a pan without oil) until crispy.
- Finishing touches: Place the hot pumpkin on the plate, drizzle with the Cacio e Pepe sauce, and garnish with the toasted seeds. Do not remove the skin: the chef specifies that, since it is thoroughly washed and cooked this way, it is completely edible and part of the dish!
Here is the video recipe
