Sweet N’ Sour Pumpkin with Stracchino Cheese and Apples
Are you ready to embark on a culinary adventure that combines the natural sweetness of pumpkin with tangy stracchino cheese and refreshing apples? This Sweet’n’Sour Pumpkin with Stracchino Cheese and Apples recipe is a delightful treat that will tantalize your taste buds. To take it up a notch, we’ll be serving it with a luscious chestnut sauce, accompanied by celery, almond, raisins, and the creamy goodness of stracchino cheese. Get ready for a flavor explosion in every bite!
Let’s dive into the recipe:
Ingredients:
For the Pumpkin:
- 1 small pumpkin
- Olive oil
- Fresh mint leaves
- Garlic, sliced
- Salt to taste
For the Marinating Syrup:
- 600 ml water
- 400 ml white wine vinegar
- 100 g chestnut flower honey
- 100 g sugar
- 6 garlic cloves
- 10 g salt
For the Chestnut Sauce:
- 100 g chestnut flour
- 800 ml water
- Olive oil
- Juice and zest of 1 orange
- Salt to taste
For the Garnish:
- Celery julienne
- Celery leaves
- Raisins (soaked)
- Green apple slices
- Toasted almonds
- Stracchino cheese
Method:
Start by preparing the pumpkin. Peel it, remove the seeds, and cut it into slices approximately 1 cm thick. In a pan, heat some olive oil and pan fry the pumpkin slices until they are tender. Season with salt to taste. Layer the cooked pumpkin slices on a baking half-pan, along with fresh mint leaves and sliced garlic.
Now, let’s prepare the marinating syrup. In a saucepan, combine water, white wine vinegar, chestnut flower honey, sugar, garlic cloves, and salt. Boil all the ingredients together until the syrup reduces by half.
Strain the hot syrup over the pumpkin slices, making sure they are well coated. Allow the mixture to cool down.
In the meantime, let’s make the chestnut sauce. In a casserole, combine chestnut flour and water. Simmer the mixture over medium heat, stirring constantly with a whisk, until the liquid thickens.
Emulsify the thickened liquid with extra virgin olive oil, and add the juice and zest of an orange. Season with salt to taste.
Warm up the pumpkin in the oven when you’re ready to serve.
Pour the chestnut sauce into a serving bowl and lay the warm pumpkin slices in the center. Now, let’s garnish our dish. Sprinkle celery julienne and celery leaves over the pumpkin. Add soaked raisins, slices of green apple, toasted almonds, and generous amounts of creamy stracchino cheese.