Roasted pumpkin, cream of mild Provolone Valpadana P.D.O., caramelized red onions and toasted bread
for 2 people – difficulty: average – preparation time: 45 minutes
Half a delica pumpkin
Oil, salt, pepper
Oregano, cinnamon, rosemary
2 Red onions
3 Spoons of brown sugar
Butter and red wine vinegar
100 g Fresh cream
200 g mild Provolone Valpadana PDO
Cut the onions into julienne strips, then brown them in a pan with butter. Add the brown sugar, the red wine vinegar and cover with water. Let the liquids evaporate, then stew for a few minutes, season with salt and pepper and turn off the heat. Set it all aside.
Arrange the breadcrumbs in the pan; then, sauté everything with oil and oregano, over high heat. Set it aside
Heat the cream in a saucepan; then, add the finely chopped mild Provolone Valpadana PDO and let it melt until it has the consistency of a fondue.
Cut the pumpkin into slices about 3 cm thick, place it in an oven pan and season with oil, salt, pepper, rosemary and cinnamon. Bake in a preheated oven at 190° C for about twenty minutes, until it is browned.
Serve with the pumpkin on the base of the dish, add the cream of mild Provolone Valpadana PDO, the caramelized onion and finish with the toasted bread!
Chef’s tip: You can season the pumpkin with any spice you like, and if you cut it thinner, you will get delicious appetizer chips in the oven!