Pumpkin quenelles with COPPA PIACENTINA PDO, Parmigiano Reggiano and agresto sauce
- Typology: La scuola di cucina "Sale&Pepe"
- Difficulty:
Ingredients (4)
- 300 g of Mantua Pumpkin
- 40 g of Parmigiano Reggiano
- 4 amaretto biscuits
- Salt and pepper to taste
- 100 g of Coppa Piacentina PDO
- 300 g of seedless white grapes
- 6 walnuts
- 50 g of crumb
- 1 of sugar
- 1 small glass of apple cider vinegar aged in a barrel
- extra-virgin olive oil, salt and pepper to taste
Preparation
- How to prepare agresto: put the grapes, the walnuts, the bread and the sugar in a blender. Blend all the ingredients into a paste and then transfer it into a Cook the mixture on a low heat for about 10 minutes, then add the vinegar and keep cooking until it evaporates completely, obtaining a medium thick sauce.
- At the same time, cook the pumpkin in a preheated oven at 170 degrees until the skin becomes Remove it from the oven and wait until it cools down. Slice the pumpkin into two parts, removing the seeds and keeping the flesh.
- Place the flesh in a bowl and mash it to a pulp Add freshly ground salt and white pepper, crumbled amaretto biscuits, Parmigiano Reggiano and mix well.
- Place half a tablespoonful of agresto sauce in the middle of a Use two spoons to form a quenelle with the pumpkin pulp and place it on top of the sauce.
Serve with fine slices of Coppa Piacentina PDO.