Here we are entering autumn and... “Roberta's cooking with extra virgin olive oil” does not fail to immediately offer us a seasonal dish that is easy to prepare, really tasty and this time embellished with a Molise Dop – medium fruity. Colors, scents and flavors of autumn to give us the right atmosphere with which to start this new season, which is the olive harvest season.
difficulty: easy
Preparation: 35 / 40 min
Cooking time: 20 / 30 min
Serves: 4 Guests
Cost: Bass
INGREDIENTS:
- 800 g pumpkin
- 70 g leek
- 400 ml vegetable broth or water
- 100 g soft chestnuts, peeled and steamed
- 250 g pioppini mushrooms
- 1 garlic clove
- 150 g smoked bacon
- to taste pumpkin seeds
- sage and rosemary to taste
- salt and pepper to taste
- Italian extra virgin olive oil Molise Dop – Medium fruity
PREPARATION
Start with the preparation of the pumpkin puree: clean the peel, seeds and filaments from the pumpkin, cut it into chunks and place them in a saucepan with a drizzle of extra virgin olive oil, the leek cut into slices, salt, pepper and vegetable broth (or water) , cook for 20/30 minutes over moderate heat, covering the saucepan with a lid; Once cooked, it should be blended with a blender.
While the pumpkin is cooking, clean the mushrooms from the end of the stem and cook them in a pan with a clove of garlic, a drizzle of extra virgin olive oil, salt and pepper, for about 10 minutes (they must remain crunchy).
The smoked bacon should be cut into strips and sizzled lightly in the pan.
Chop/crumble the chestnuts with a knife.
The autumn products are ready to be placed on the plate and create an "autumn landscape": the pumpkin puree will be the background, the chestnuts the earth, the bacon an olive tree, the mushrooms will emerge at the foot of the olive tree, rosemary and sage chopped they will form the foliage of the olive tree, the pumpkin seeds will be flocks of birds, the olives (transformed into Molise Dop extra virgin olive oil) will embellish the dish.
