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Alain Guiard (La Mundana, A Restaurant, Hotel Wittmore) proposes three dishes with a fun touch made with this versatile ingredient
Arrives Halloween and pumpkins decorated with those looks and those mouths that – supposedly – are scary. We are more to please, so we will use those pumpkins to cook them. And for this we go to a chef with effervescent ideas such as Alain Guiard, one of the heads of La Mundana, who also runs A Restaurant, at the Hotel Neri, where he has just renewed the menu to adapt it to autumn, and the Hotel’s gastronomic proposal Wittmore, whose return, in February, will be marked by dishes of classic roots with contemporary touches.
Guiard suggests us to do these three dishes with a fun twist so you can give pumpkins in the best sense of the expression. That is to say, in the gastronomic one.
Pumpkin salad and ‘stracciatella’
“Cut in half, horizontally, a violin squash and put it to roast without anything, with the skin, in the oven at 190 degrees for 45 minutes, until it is well roasted and tender. Let cool out of the oven. Peel it, cut it into segments and reserve them.
On the other hand, put the ‘stracciatella’ in the center of the plate, some slices of the escalivada pumpkin, add pumpkin seed oil, a bit of very mild traditional mustard vinaigrette (to give it acidity), Maldon salt and pepper, and Accompany it with lettuce sprouts, wild mustard greens, spinach and some cereal bread toast. “
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Pumpkin cream with caramelised seeds and smoked eel
“The pumpkin does very well with the smoked touch. In this dish, instead of bacon we will put a smoked eel, which is lighter. You make an onion sauce with the pumpkin, you add four smoked eel skins, you fry it well and cover it with vegetable broth.
When the pumpkin is well cooked, compote, you pass it all through the blender to mash it with a couple of cubes of butter so that it is creamy, with a pureed texture, not liquid.
You put it on the plate and add a few drops of sour cream, caramelised pipes and a few pieces of smoked eel. The cream will have enough consistency so that the pieces remain floating. “
Catalan pumpkin cream with vanilla
“A fun dessert for about four or five people. Cut a half-kilo squash in half, put a little honey in the center. Open a vanilla horizontally and scratch it to remove all the grains and the stick, and add them also over the pumpkin meat. Wrap it in aluminum foil and put it to roast in the oven at 190 degrees for 45 minutes. Take it out of the oven, remove the aluminum foil, peel the pumpkin and remove the vanilla stick. pulp in a mixer.
Now it’s time to make the Catalan cream with half a liter of milk, four egg yolks, 50 grams of sugar, 10 grams of cornstarch and an orange peel. Boil the milk with the orange peel and then let it infuse and set it aside.
On the other hand, whiten the egg yolks, cornstarch and sugar with the rod without leaving any lumps, and pour it into a saucepan. Strain the milk, add it to the saucepan and put it over low heat with the stirring rod until it boils and you reach the necessary point of thickness. Remove from the heat, keep stirring and add 150-200 grams of the pumpkin pulp with the vanilla and a touch of honey. Mix well and fill ceramic jars with the result.
Let it cool in the fridge and when you go to serve it, cover each jar with a layer of brown sugar and caramelize it with a blowtorch or a shovel. “
Reference-www.elperiodico.com