Very quick and sophisticated appetizer that can and salad to name, as you wish.
Ingredients (for 4 servings):
• 1 small pumpkin, weighing about 1-1. 5 kg,
• 2 large or 4 small burrata (you can substitute for a “quick Breakfast”, mozzarella cheese and even goat cheese). For 1 person you will need about 50-70g cheese
• Any lettuce leaves for serving – a handful per serving
• 4 tbsp. roasted nuts (almonds, hazelnuts, walnuts, or any on your taste),
• 3 tooth. garlic
• 4 tbsp olive oil, 1 tbsp for salad leaves, 3 tbsp for roasting the pumpkin (optional can add butter 50g, he will be even tastier),
• 2-3 tbsp agave syrup/honey or any other sweetener (optional)
• 1 tbsp dried oregano,
• 2 sprigs fresh or 1 tbsp dried sage
• 1/2 tsp dry Chile flakes or powder Cayenne pepper
• 1/2 tsp sweet paprika,
•1 tsp sea salt
•½ Tsp freshly ground black pepper
• Balsamic cream and vinegar for serving.
How to do:
1. Pumpkin wash, peel and cut into segments. The slices should not be thinner than 1 cm to the outside of the pumpkin made a good sacramentalist, and inside are wet. Not Melkite. Lettuce leaves, sage wash and dry in paper towels. Garlic peel, wash and crush each clove with the flat side of a knife.
2. Spread the pumpkin on a baking tray with baking paper, pour on it all the spices and herbs, garlic, add the sweetener and butter, mix well, after massaging fully each piece and bake in the oven at 180C until the appearance of brown. I have it takes about 30 minutes, sometimes more. Depends on the oven, varieties of pumpkin and size of the pieces.
3. Ready to get a pumpkin and let it cool for just 5 minutes. At this time, tear lettuce, mix it with 1 tbsp olive oil and 1 tbsp balsamic vinegar, salt/pepper to taste.
4. Feed. Put a handful of salad on the plate, top with 5-6 slices of pumpkin, then the cheese. If you are using the burrata, then be sure to cut it and lay the cut up to the filling of straciatella it is not resulted. If you use another kind of cheese, then distribute it randomly on top. Then sprinkle each serving with at 1st.l. coarsely chopped nuts, drizzle it all with olive oil, balsamic cream and finish with leaves of sage, which by the end of baking, the idea is to turn into crispy chips.
I recommend is so that all the ingredients were present on the fork at the same time. The combination of acidity and freshness of the salad, a spicy-sweet pumpkin, creamy cheese and toasted nuts, it’s just fantastic!
