Servings:
4
Prep time:
10
Cooking time:
15
INGREDIENTS
- 500 g pumpkin pulp
- 1 head of radicchio
- 200 g Quartirolo cheese
- 2 oranges
- 2 tablespoons of pitted taggiasche olives
- 2 garlic cloves
- 2 teaspoons of fennel seeds
- extra virgin olive oil
- balsamic vinegar
- salt
- pepper
INSTRUCTIONS
- Cut the pumpkin into 1 cm cubes. Mix it with a tablespoon of oil, fennel seeds, a sprinkling of pepper, a little salt and the garlic left whole with peel and crushed. Place it in a single layer on a baking sheet with baking paper and bake at 200° C for 12-15 minutes or until it is well browned.
- Clean the radicchio and chop it coarsely with your hands. Carefully clean the oranges and then cut into thin slices, including the rind, keeping aside a half orange to squeeze the juice (if you prefer you can divide the slices of orange in half or in quarters).
- Mix the juice of the half orange with 2 tablespoons of balsamic vinegar and 4 tablespoons of oil. Add salt, pepper and emulsify quickly enough with a fork.
- Season the radicchio, the drained olives and the orange slices in a bowl with the emulsion, then divide them into 4 holsters. Spread the roasted pumpkin and the quartirolo cut into small cubes, then completed with a sprinkling of pepper and a dash of balsamic vinegar.
