-
homemade bread
8 slices
• 79 kcal -
pumpkin delica (net of waste)
About 300 grams -
Gorgonzola
100 grams
• 320 kcal -
Garlic
1 clove
• 0 kcal -
sage
to taste
• 79 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal -
pepper
to taste
• 79 kcal
Calories refer to 100 grams of product
THE pumpkin and gorgonzola croutons it is a very simple preparation, but with guaranteed success, which sees the vegetable symbol of fall season, or the pumpkin. In our recipe, it is sautéed in a pan with a base of oil, garlic and sage, then placed on slices of homemade bread and enriched with gorgonzola, typical excellence of northern Italy with a unique and incomparable flavor; a quick passage in the oven, just enough time to melt the cheese, and the result will seduce you from the first tasting.
The tasty and spicy note of gorgonzola is enhanced by the sweet and delicate flavor of pumpkin, for a very balanced and delicious final flavor. You can enrich your croutons with cubes of golden bacon, slivered almonds or walnut kernels, for a pleasant touch of crunch, and will be perfect foraperitif, like, how appetizers a dinner with friends or similar quick lunch, but plentiful, to consume on the sofa in front of a good movie or a football match.
For best results, we recommend that you use the pumpkin delica, or hokkaido: with a soft but firm pulp, compact and not very watery, these are the best varieties for this kind of preparation. If you prefer, you can bake the pumpkin in the oven, flavoring it with spices or other aromatic herbs (try smoked paprika and rosemary), or, instead of slices, you can mash it and spread it on toasted homemade bread. If it is organic and carefully washed, we advise you to leave it outer crustwhich is very fragrant. Find out how to make these croutons by following our step-by-step instructions.
How to make pumpkin and gorgonzola croutons
Wash the pumpkin thoroughly and cut it in half (1).
Remove the seeds and internal filaments (2).
Remove the skin (3), but, if you prefer, you can also leave it.
First cut the pulp into slices (4), then into pieces.
Brown the garlic in a pan with a drizzle of oil, add the pumpkin, season with salt and sage (5) and cook until tender and golden.
Cut the homemade bread into slices about 1 cm thick (6).
Place the slices of bread in a pan (7) and toast them in the oven, with the grill on, for a few minutes.
Remove them and divide them over the pumpkin slices (8).
Complete with the gorgonzola, cut into slices (9), and return to the oven for about ten minutes, or in any case until the cheese is melted.
Take the croutons out of the oven, season with a grind of pepper and serve very hot (10).
storage
It is advisable to prepare the croutons with pumpkin and gorgonzola and enjoy it hot right now.
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