Directions
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 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
- 400 grams of steamed or baked pumpkin flesh
- 4 grams of cinnamon
- 4 grams of nutmeg
- 400 grams of raw pumpkin (stripes) for making the chips
- 250 grams of fresh cream
- 3 egg yolks
- 1 whole egg
- 5 grams of salt
- 6 grams of 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, 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.
Presentation
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.
What wine to pair with the butternut squash pudding?
Champagne and Prosecco, if you want bubbles or a powerful red like Brunello di Montalcino, Barolo, Syrah, Cabernet Sauvignon or Aglianico.
