Wine Dharma

DharMag April 2018 Butternut pudding with chips and Balsamic Vinegar of Modena: the best Italian recipes

Butternut pudding with chips & Balsamic Vinegar of Modena, Italian recipes Pumpkin is one of the fundamental ingredients of Ferrara cuisine and so it is with great pleasure that we have received a great recipe, a delicious butternut squash pudding with chips and Traditional Balsamic Vinegar of Modena, from one of the best restaurants in Ferrara: the Don Giovanni restaurant, where creativity and traditional dishes alternate to create fabulous menus.

The recipe for making this gourmet pumpkin pudding is quite simple, but long and involves several steps, so take it easy and enjoy the scents of baked pumpkin, a true winter queen, excellent and supple, perfect for simple dishes but also for gourmet dishes like this one.

Here’s how to prepare the perfect pumpkin pudding, turn on the oven and get ready to serve a great dish of Ferrara cuisine!

Ingredients for making the butternut squash pudding with chips and Traditional Balsamic Vinegar of Modena

4 servings

  • 200 grams of steamed or baked pumpkin flesh
  • 1/8 of teaspoon of cinnamon
  • 1/8 of teaspoon of nutmeg
  • 400 grams of raw pumpkin (stripes) for making the chips
  • 200 grams of fresh cream
  • 2 egg yolks
  • 1 whole egg
  • a pinch of salt
  • butter (to brush the molds)
  • sunflower seed oil for frying
  • 16 sage leaves
  • 8 drops of Traditional Balsamic Vinegar of Modena traditional balsamic vinegar

How to make the butternut squash pudding with chips and Traditional Balsamic Vinegar of Modena

Let’s start with the butternut squash: first of all cut it, take away the seed and bake it at 160° for 20 minutes, then peel it with a fork or a spoon. Put the butternut squash puree in a saucepan over low heat, add some water, a sprinkle of nutmeg, a bit of cinnamon and cook until you have obtained a well mashed puree without water. Pass through a fine sieve. Allow to cool and then add all the other ingredients, mixing well.

Separately, brush the molds with a little piece of butter, completely fill each mold with the mixture and bake in a covered bain-marie at 160 ° C for about 50 minutes. Allow them to cool down and then take them out of the mold.

Cut the raw pumpkin with the slicer into thin strips, without leaving the peel. Fry in a pot with vegetable oil at 170 °, drain and add a pinch of salt. Fry the sage leaves for 3 minutes in a pan with 5 grams of butter.

Put the pudding on a plate and insert the sage leaves in the upper “walls” of it, then carefully place the pumpkin chips on top. Garnish with 2 drops of balsamic vinegar.

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