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

Millefoglie Pumpkin With Gorgonzola, Marjorana and 12 Travasi

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.