Autumn nest – Bresaola Bordoni

Autumn

nest

Pumpkin velouté, confit olives, crunchy seeds, herbs
and edible flowers, beetroot crisp, and julienne of bresaola

A dish that warms and surprises:
the sweetness of pumpkin is contrasted by the saltiness of olives,
the crunch of seeds, and the vibrancy of flowers.
All completed with the bold character of bresaola.

Method

Cook the pumpkin with the chopped onion, some vegetable broth, salt, and pepper. Blend everything until you get a smooth cream. In the meantime, prepare the olives by gently warming them in EVO oil with a pinch of salt, and toast the mixed seeds until they become crunchy.

Plate the pumpkin velouté, adding the julienne of bresaola, confit olives, toasted seeds, aromatic herbs, and colorful edible flowers. Finish with a crunchy dehydrated beetroot crisp.