Le Ricette

Pumpkin Puree with Goat Cheese Mousse and Traditional Balsamic Vinegar

di Academia Barilla

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Le ricette
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PREPARATION TIME
140 min
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DIFFICULTY
Easy
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TYPE
Appetizer


Ingredients for 4 people


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



Ingredients


goat cheese
squash or pumpkin

Preparation 80 minutes preparation + 60 minutes cooking

1
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.

2
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.

3
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.

4
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.

5
Remove mold and garnish with pumpkin chips, chives, a few drops of aged Traditional Balsamic Vinegar and freshly ground black pepper to taste.


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