Platter of Baked pumpkin with Grappa, smoked scamorza with Honey Balls and Veg-balls.
First courses
Aged
4 people
Serena Grossi, blog Omino di Panpepato
About 2 hours
Ingredients:
800 g pumpkin
180 g smoked scamorza
A carton of soy meatballs
4 tablespoons of chestnut honey
A drizzle of extra virgin olive oil
4 tablespoons of balsamic vinegar
A splash of aged Grappa
Salt
Long pepper
180 g smoked scamorza
A carton of soy meatballs
4 tablespoons of chestnut honey
A drizzle of extra virgin olive oil
4 tablespoons of balsamic vinegar
A splash of aged Grappa
Salt
Long pepper
Preparation:
Split the pumpkin into 3-4 wedges and roast it in the oven at 180° for about 40 minutes.
Meanwhile sprinkle the small scamorzas and meatballs with a generous amount of honey and let them rest.
When the pumpkin is cooked and cold enough to be handled, remove the skin, seeds and filaments and cube it.
Transfer them on a baking dish, add the cheese and meatballs and give a good mix to distribute the honey also on the pumpkin.
Season with olive oil, balsamic vinegar, Grappa, season with salt and pepper and set in the oven at 180° for about ten minutes.
Serve freshly baked.
Meanwhile sprinkle the small scamorzas and meatballs with a generous amount of honey and let them rest.
When the pumpkin is cooked and cold enough to be handled, remove the skin, seeds and filaments and cube it.
Transfer them on a baking dish, add the cheese and meatballs and give a good mix to distribute the honey also on the pumpkin.
Season with olive oil, balsamic vinegar, Grappa, season with salt and pepper and set in the oven at 180° for about ten minutes.
Serve freshly baked.
Notes:
A tasty way to present the dish is to serve it inside a hollowed loaf of bread.
