Ingredients for 6 people:
For the butternut squash cream
100 g butternut squash
5 g extra virgin olive oil (Coratina variety)
20 g onion
40 g potato
1 clove of garlic
1 bayleaf
12 leaves of fresh sage
Place the oil in a large pan, add the coarsely chopped onion, garlic and bay and sweat.
Add the diced potato and brown, then add the butternut squash, peeled and seeds removed and diced; add stock or water. leave to cook for about 15-20 minutes, then blend and pass through a fine sieve.
For the cardoons
50 g Murgia cardoons |
Garlic
Extra virgin olive oil (Coratina variety)
Chilli pepper
Clean and blanch the cardoons in salted water, then sauté in a frying pan with oil, garlic and chilli.
For the bread
250 g 00 flour
250 g butternut squash cream
2 g yeast
15 g sugar
5 g salt
5 g extra virgin olive oil (Coratina variety)
Pour the butternut squash cream, yeast, salt, sugar and oil into a bowl and mix well.
The add the flour, mix and knead well; leave to rise for 2 hours, then roll into small balls and leave for a second time until they have doubled in size.
Brush the surface with butternut squash cream and sprinkle with pumpkin seeds; bake at 185°C for about 15 minutes.
For the rosemary mayonnaise
1 egg yolk
5 g white wine vinegar
salt to taste
125 g extra virgin olive oil infused with rosemary
Put the oil, rosemary and a clove of garlic into a small pan, heat gently to 60°C and leave to rest for about an hour. Place the egg yolk, vinegar and salt in a bowl, blend well and gradually add the infused oil.
For the sun-dried tomato cream
50 g sun-dried tomatoes
Extra virgin olive oil
1 clove garlic
Thyme to taste
Salt to taste
Chilli pepper
Chop the tomatoes and mix with the thyme, garlic and chilli; blend the mixture and drizzle in the oil.
To finish
50 g fresh Andria burrata
200 g Zampone Modena IGP
Blanch the zampone in boiling water, then remove the skin and slice; complete the cooking in a non-stick pan.
Cut the bread roll in half and toast in the frying pan; add the rosemary mayonnaise, cardoons, Andria burrata, sliced Zampone and tomato cream and then close the sandwich.