7 - Stuffed Pumpkin

From Prep to Plate
INGREDIENTS
2 small/medium pumpkins
2 oranges
0.2 lbs/100 grs shirgola/oyster
0.2 lbs/100 grs shiitake mushrooms
0.1 lbs/50 grs pitted black
olives
0.2 lbs/10 grs salt
For the vinaigrette
20 ml olive oil
7 ml balsamic vinegar
5 ml honey (if vegan, use syrup
substitute
For the sorrel mix
0.5 lbs/250 grs red sorrel
leaves
0.2lbs/100 grs green sorrel
leaves
0.2 lbs/100 grs edible flowers
0.2 lbs/100 grs mini sprouts
For finishing
0.002 bs/1 gr sea salt scales
0.2 lbs/100 grs black olive
powder
PREPARATION
1- First, cut the pumpkin through the top part, and
use a spoon to scrape out the seeds and stringy
pulp.
2 - Season with salt, olive oil and pepper.
3 - Wrap the pumpkin with foil paper and cook on the
grill over fire or embers.
4- Wrap a bunch of black olives in aluminium foil
paper with a pinch of salt. Place on the grill and let
it cook for 1 hour.
5 - For the sorrel mix: cut the red and green sorrel
leaves with your hands and mix with mini green
sprouts and edible flowers.
6 - Once pumpkins are ready, mix its pulp with
orange juice, salt and olive oil.
7 - For the vinaigrette: mix the balsamic vinegar with
olive oil, salt, honey and stir with a thin whisk.
8 - Cut the mushrooms in half, place them in the grill
and let them seal only on one side. Season them with
olive oil and salt.
9 - Take the black olives out of the grill and squish
them in order to make powder out of them.
10 - Spread the vinaigrette on the sorrel mix, sprouts
and edible flowers.
11 - Place the mushrooms inside the pumpkin and
add the mixed greens.
12 - Spread the olive powder on top of the pumpkin
to finish the plate.
Disclaimer
Product specifications, features, and appearance may change without prior notice. Actual products may vary slightly from the images shown due to ongoing improvements or variations in materials and finishes.