Ingredients:
- Hokkaido pumpkin
- Chicory
- Radicchio
- Piedmontese hazelnuts
- Walnut oil
- White or red wine vinegar
- Grape seed oil (or another neutral oil)
- Ras el Hanout (or other spices as desired)
- Salt
- Espelette pepper
- Ventrêche Basque (marbled bacon) in slices or cubes
Preparation:
- Chop the radicchio and chicory and mix with a vinaigrette made from walnut oil, vinegar, salt and piment d'Espelette.
- Cut the Hokkaido into large cubes, fry in grapeseed oil, and season with spices. We used Ras El Hanout, but you could also use herbs de Provence or similar.
- In a separate pan, fry the ventrêche until crispy.
- When the pumpkin is cooked, serve it with the radiccio and chicory salad and garnish with Piedmont hazelnuts and the fried ventrêche.
Bon appetite!
