Ingredients for 4 people
2 Bauletti® with Castelmagno DOP cheese Divine Creazioni Surgital
300 g Delica pumpkin
8 Adriatic prawns
Green asparagus tips
10 g sugar
15 g salt
50 g milk
Juice from 1 red beet
1 g soy lecithin
1 anchovy
Procedure
For the pumpkin cream: cut the pumpkin into medium-sized pieces and bake in the oven. Blend with sugar, salt, milk, and water until smooth and homogeneous. For the beetroot foam: blend the red beet juice with the soy lecithin to incorporate air. Bring previously salted water to a boil in a pot and cook the Bauletti with Castelmagno DOP cheese. Drain and sauté with melted butter and sage. Arrange the Bauletti, pumpkin cream, beetroot foam, and prawns seared in a pan with extra virgin olive oil on the plate. Finish the dish with julienned raw asparagus tips and a bit of chopped anchovy.
Silvia Moro
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
