Ingredients
- 1 medium to large Delica pumpkin (you can of course sub for any pumpkin but these really are amazing!)
- 200g cavolo nero
- 8 slices of proscuitto – I rate Natoora personally for this
- 150g (drained weight) burrata
- Small bunch of sage (approx 20g) – you need 20 leaves in total
- 5 tablespoons butter (ideally organic)
- Cold pressed extra virgin olive oil to drizzle
- Sea salt
Method
Preheat the oven to 200C. Prep the pumpkin by cutting into quarters using a chefs knife. Trim away the outer skin and scoop out the middle with the seeds. Then cut into moons of around 1/2 inch thick. Lay on a large (or two) baking trays that are lined with baking parchment paper. Melt 3 tablespoons of butter and drizzle evenly over the pumpkin slices. Sprinkle 1/2 teaspoon of sea salt evenly and bake for 30-35 mins.
Whilst this is cooking prep the cavolo nero by holding the end of the stalk and pulling down as this should easily remove the leaves. Cut into 3-4 inch pieces. Blanch, steam or boil briefly.
Once there is 10 minutes left of the pumpkin to cook place the proscuitto slices on another baking tray lined with foil and place in the oven for 10 minutes.
Heat 2 tablespoons of butter in a small pan to a medium-high heat and once bubbling add the sage leaves. Turn every 30 seconds to a minute until crispy. This should literally take around 2-3 mins. Place the leaves onto some kitchen roll.
Once both the pumpkin and proscuitto are cooked remove from the oven.
Heat a little butter in a large frying pan and pan fry the cavolo nero on a medium-high temperature for 2 mins to give it some colour. Divide the cavolo nero beween the plates.
Divide the cooked pumpkin moons between the plates and place on top of the cavolo nero. Break the cooked proscuitto into small pieces and add to the pumpkin and cavolo nero. Using a teaspoon scoop pieces of the burrata and place around evenly on the plate. Drizzle the plates with a little olive oil. And finally finish with the sage leaves.
Recipes
