Ingredients
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300g delica pumpkiningredient for pumpkin cream
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2cm root gingerfresh - ingredient for pumpkin cream
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100ml wateringredient for pumpkin cream
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fine saltas required - ingredient for pumpkin cream
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60g cabbageingredient for the little garden
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4 black grapesingredient for the little garden
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4 radishes with their leavesingredient for the little garden
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10g dried porciniingredient for dressing
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evo oilas required - ingredient for dressing
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kombucha vinegaralternatively apple cider vinegar (as required) - ingredient for dressing
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black pepperas required - ingredient for dressing
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fine saltas required - ingredient for dressing
Directions
This ultra-simple ginger pumpkin cream is a creative idea for an antipasto, something a little exciting, perhaps a bit eccentric, but with great delicacy.
Ingredients
| 300g delica pumpkin | |
| 2cm root ginger | |
| 100ml water | |
| fine salt | |
| 60g cabbage | |
| 4 black grapes | |
| 4 radishes with their leaves | |
| 10g dried porcini | |
| evo oil | |
| kombucha vinegar | |
| black pepper | |
| fine salt |
Steps
|
1
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Wash the pumpkin, cut it in half and remove the seeds. Cook it in the combination microwave oven in two stages: the first steam only, at maximum power for 15 minutes, and the second steam then convection oven at 180°C for a further 15 minutes. |
|
2
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In the meantime prepare the porcini powder by putting the dried porcini (if you've dried them yourself, even better!) in the high-power blender; run it at maximum speed for 30 seconds to produce a fine powder. |
|
3
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Then cut a fine chiffonade of cabbage, slice the grapes in half diagonally and cut a section from the radish, keeping the leaves attached to the root. |
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4
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As soon as the oven cooking is finished, peel the pumpkin, chop it in pieces and put the flesh into the blender goblet, together with the water, the peeled ginger and a pinch of salt. |
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5
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Arrange the plate, with a small circle of pumpkin cream in the centre, on which the cabbage and grapes sit. Place the section of radish beside the cream and finish with a sprinkle of porcini powder, coarsely ground black pepper, a fine trickle of oil and a few drops of vinegar. |
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