For this recipe, I opted for butternut squash and its buttery flavor, worked in several textures: creamy puree, crunchy pan-fried and crunchy with pumpkin seeds. The cooked wine is there to keep with the season.
Deliberately keep the squash purée and poêlée warm. This contrasts perfectly with the burrata and brings out the flavors of the preparations. Enjoy with a nice slice of toasted brown bread.
- Chef Julian
|2 tablespoons||Cooked wine (grape)|
|2 tbsp||Balsamic vinegar|
|1 tablespoon||Red wine vinegar|
|5 tbsp||Olive oil|
Soak the dried boletus in a cup with a little hot water for a few minutes. 10 minutes.
Drain, then chop coarsely.
Meanwhile, cut about 80% (600g) of the butternut squash into cubes and the rest into fine brunoise (very small cubes).
Place the large cubes in a non-stick saucepan with a little heat. SaltCover with water and cook until completely evaporated.
Add the cream, turn up the heat and reduce as much as possible.
Blend in a food processor with a knob of butter.
Transfer to a bowl and filter on contact. Set aside.
In another saucepan, bring salted water to the boil.
Dip the brunoise squash in it for 5 minutes.
Brown the shallots for 2 minutes over high heat in a frying pan with 3 tablespoons olive oil.
Add the boletus mushrooms and brunoise squash, and continue browning for 5 minutes.
Add the parsley (keep a few leaves for garnishing) and season with salt and pepper.
Crush the pumpkin seeds in a mortar or blender.
In a bowl, add the crushed squash seeds, cooked wine, two vinegars, caraway and olive oil.
Season with salt and pepper and mix well.
Place a large spoonful of pumpkin purée on a plate, creating a well.
Add the pan-fried squash and boletus.
Place the burrata on top and drizzle the dressing generously over the entire plate.
Add a pinch of Salt and ground pepper over the burrata and garnish with flat-leaf parsley.
And there you go, telling us all about it!