TORTINO di ZUCCA

Description:

TORTINO di ZUCCA

Ingredients:

This recipe is inspired by a similar dish that I had in Positano. A delicate souffle is made with butternut squash and served in a pool of fresh mozarella "fondue" accented with toasted pistachio nuts. A decadent and satisfying dish, guaranteed to inspire a deep sigh of contentment. Serve with a medium-bodied red wine, such as a Pinot Noir.

Prepare:

• 1 medium butternut squash
• 1 large egg plus one egg yolk
• 1/4 cup heavy cream
• 1/4 cup sifted white flour
• 1/8 cup grated pecorino cheese
• 1/2 cup toasted pistachios, coarsely chopped
• 2 tablespoons chopped basil leaves
• Salt and freshly cracked black pepper
• 1 4-ounce ball fresh mozzarella (in water)
• 2 tablespoons heavy cream

How to Serve:

Preheat oven to 375 degrees Farenheit. Cut the squash in half and scoop out the seeds and pulpy strings. Wrap the squash in foil and roast in the oven for 45 minutes, or until the flesh is tender when pierced with a knife. Remove and peel back the foil; let cool for 15-20 minutes. Scoop the flesh away from the skin, and place in a bowl.

Beat the squash together with the egg, egg yolk, cream, flour, cheese, and half of the pistachio nuts. The mixture should be thick and smooth. Fold in the basil leaves and season lightly with salt and pepper. Place 4 oiled ramekins in a deep casserole in 1 inch of water. Divide the squash mixture among the ramekins. Place the casserole dish in the oven and bake at 375 for about 25 minutes, or until the souffles have risen slightly above the edge of the ramekin, and the sides have begun to pull away from the dish.

In a small, heavy bowl, smash down the mozerella with the back of a fork and beat it together with 2 tablespoons of heavy cream. Season with salt and pepper. Place the bowl in a microwave and warm for a scant 20 seconds, until the mixture is warm but not bubbling. Divide the warm cheese among four warmed serving plates and turn the ramekin upside down over the top; remove the ramekin. Sprinkle with remaining pistachio nuts and place one basil leaf on each plate. Serve immediately.

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