- 80 min
Glasses of Roasted Pumpkin, Pistachios and Fresco Spalmabile
700 g yellow pumpkin
1 white onion
Nonno Nanni Fresco Spalmabile
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
"..I use the autumn palette, the intense orange of the pumpkin, the sharp green of the pistachios and for a harmonious contrast, I add the pure white of a creamy cheese, Nonno Nanni Fresco Spalmabile, to create a slight contrast in both colour and texture."
Simona, from the blog Simona's Kitchen gives us this exquisite, colourful fall recipe, with Fresco Spalmabile and all its soft goodness.
Before you begin, preheat the oven to 180°C.
Clean and slice the pumpkin and onion and then arrange them on a baking sheet lined with parchment paper.
Put the rosemary sprigs on the pumpkin and place in the oven.
Please note: the cooking time for the pumpkin will depend on the size of the pieces; check with a fork and take them out of the oven when they are soft (about one hour).
Preparing the crispy crust
Heat 3-4 tablespoons of olive oil in a non-stick pan and then add the breadcrumbs (about 3 rounded tablespoons per serving).
Stir rapidly and remove from the heat so they don't burn.
Coarsely chop the pistachios and mix them with the breadcrumbs. Put two tablespoons of the mixture in each glass and press it down with your fingers.
Add two tablespoons of Nonno Nanni Fresco Spalmabile and level it out with a teaspoon.
Take the pumpkin out of the oven and let it cool, then purée, first removing the rosemary sprigs.
Transfer the mixture to the glasses and serve topped with chopped pistachios.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola