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.
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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].
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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.