This Millefoglie Pumpkin With Gorgonzola and Marjorana is made even more delicious with a drizzle of our 12 Travasi Balsamic Dressing. Try this recipe for an original appetizer or side dish.
Ingredients for 4 People
- 1 medium butternut squash
- 9 oz of sweet gorgonzola
- Marjoram, to taste
- 2 oz of walnut kernels
- 1 tbsp of 12 Travasi Balsamic Dressing
- 1 tbsp of extra virgin olive oil
- Salt, to taste
- Fresh ground pepper, to taste
For the recipe
Heat the oven to 200° in ventilated mode.
Wash the pumpkin and cut the elongated part into slices, thus obtaining 12 discs of the same diameter.
Place them gradually on a baking sheet, brush them with a drizzle of extra virgin olive oil and bake them for about 15 minutes.
Meanwhile, clean the gorgonzola from the outer skin and work it together with a few leaves of marjoram with a fork, making it creamier and softer.
Remove the pumpkin discs from the oven and let them cool.
Spread a teaspoon of gorgonzola on a disc, place half a walnut kernel in the center and cover with a second disc. Repeat the operation with the gorgonzola and the walnut, then cover with the last disc and garnish it with a quenelle of gorgonzola: make a small central cavity and insert the 12 Travasi Balsamic Dressing in the centre. Add a few leaves of marjoram and repeat this procedure for the other three portions.
Serve with a generous sprinkling of black peppercorns.