Pumpkin is an extraordinary vegetable too often not valued enough. The juxtaposition with mustard is a classic, and in this recipe is reproduced thanks to the use of the Truffle Mustard. The dish, a second vegetarian, is embellished with some slats of Summer Truffle Carpaccio.

PREPARATION

Clean a fresh pumpkin from peel and seeds [1]. Brown the pumpkin slices in a pan with extra virgin olive oil and add, after a few minutes, salt, garlic, rosemary and sage [2]. Proceed with cooking for about 10 minutes.

When cooked, close the pumpkin slices with the toppings into two sheets of aluminum foil and place in the oven for 30 minutes or so at 160 degrees [3].

Meanwhile, toast the pumpkin seeds in a pan with extra virgin olive oil, garlic, sage, rosemary and salt [4].

Once the pumpkin baking is optimal, bake it and compose the dish.

Arrange a few goat cheese nuts on the plate, place the roasted pumpkin slices in the middle and garnish with a little Truffle Mustard [6] and some slats of Summer Truffle Carpaccio [7]. Finally, rain down on the plate the crunchy component of the preparation: a handful of roasted pumpkin seeds.