2 pounds pumpkin
¾ pound fresh goat cheese
2 tablespoons heavy cream
2 sprigs rosemary Nutmeg to taste
4 sprigs chives Extra virgin olive oil (Monti Iblei Academia Barilla) as needed
Salt and pepper to taste
a few drops of Aged Traditional Balsamic Vinegar from Modena
Cut pumpkin into eight sections and place on a baking sheet. ?Season with rosemary, drizzle with small amount of olive oil and season with salt. Bake in a preheated 320°F oven for about 1 hour.
Variation: Cut a few very thin slices of pumpkin (1/8 inch), fry in hot oil and use for garnishing (check oil temperature by dropping in a piece of pumpkin). While the pumpkin is baking, prepare goat cheese mousse. In a bowl, combine goat cheese with heavy cream, a bit of olive oil, salt and freshly ground black pepper.
Process with an immersion blender and refrigerate for about one hour. Mince chives and put aside. Remove cooked pumpkin from the oven and set aside to cool. Using a large spoon, scrape out the flesh. In a bowl, combine pumpkin, nutmeg, a little extra virgin olive oil and season with salt and pepper.
Mash with a fork until smooth or pass through a food mill. Place a small round mold, bottom removed, or round biscuit cutter in the center of each plate, spoon a layer of pumpkin puree inside each mold, then top with two spoonfuls of goat cheese mousse.
Remove mold and garnish with pumpkin chips, chives, a few drops of aged Traditional Balsamic Vinegar and freshly ground black pepper to taste.