Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 600 g | cleaned pumpkin |
| 250 g | Sterilgarda Ricotta |
| 40 g | hazelnuts |
| 8 | sage leaves |
| to taste | Extra virgin olive oil |
| to taste | salt |
| to taste | pepper |
Preparation
- Cut the pumpkin into slices, season with olive oil and salt, and bake at 200°C for about 25 minutes, until tender and golden.
- Work the ricotta with a drizzle of olive oil and pepper.
- 1. Spread the ricotta over the pumpkin and finish with the chopped hazelnuts and crispy sage, fried in a pan.
Start by sautéing a clove of garlic in extra virgin olive oil until fragrant. Then add the tomato purée and simmer over low heat for about 20 minutes, ...
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