Roasted pumpkin with salsa verde, burrata and pangrattato
This recipe can be served as a starter or as a main course with a salad on the side. It is convenient if you have a magimix (food processor) at home for this recipe!
- 3 pumpkins weighing approximately 1 kg.
- Large pinch of chili flakes
- 4 balls of burrata
- 1/2 white baguette
- 2 sprigs of rosemary
- 180 gr. parsley
- 90 gr. mint
- 3 heaped tsp. capers
- 3 tsp. mustard
- 1-2 lemons, zest and juice
- 2 cloves garlic (grated)
- Preheat the oven to 220 degrees.
- Cut the pumpkins into 8 parts (seeds removed) and divide over a baking tray. Sprinkle with a pinch of salt, pepper and chilli flakes and a good dash of olive oil. Rub the pumpkins well with the olive oil so that all sides are covered. Bake in the oven for 30-40 minutes, turning halfway through.
- Meanwhile make the salsa verde by chopping all the ingredients together in a Magimix (or chop by hand) and add a dash of extra virgin olive oil and water until it has a smooth consistency. Taste and add salt, pepper and/or extra lemon juice or mustard to taste.
- Chop the baguette in a Magimix into coarse breadcrumbs together with the rosemary. Heat a generous dash of olive oil in a frying pan. Fry the breadcrumbs with a good pinch of salt and pepper until golden brown and crispy.
- Divide the pumpkin between the plates. Tear the burrata in half and place next to the pumpkin segments. Spoon a few teaspoons of salsa verde over the pumpkin and finish off with the pangrattato (crispy breadcrumbs).
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