Pumpkin risotto
Top chef Gaetano Trovato reveals his secret for a tasty pumpkin risotto. We present his recipe for...
Caprese di Zucca alla griglia
Burrata is the luscious sister of mozzarella. We melt its deliciously creamy, soft heart over spicy, but still firm-to-the-bite pumpkin.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | Hokkaido pumpkin | |
| 1 | organic lime | |
| 3 | tablespoon(s) | pine nuts |
| 1 | bunch | basil |
| 4 | Mozzarella di Burrata | |
| 8 | tablespoon(s) | quality olive oil |
| Maldon salt | ||
Preparation:
- Split the pumpkin in half, carefully scrape out all the seeds and fibres and cut into thin slices using a sharp knife, slicer or mandoline.
- Heat a grill pan, then grill the pumpkin slices over very high heat on both sides until they are still crisp, but have a striped pattern to them.
- Divide onto the plates in a fan shape.
- Cut the lime into thin slices, and with the peel still on, then into small cubes.
- Spread the pine nuts over the pumpkin, place the basil leaves on top, spread over the mozzarella in torn pieces and drizzle with olive oil. Salt and serve immediately.
