Pumpkin steak with homemade pesto and ricotta
6 servings
40 minutes
Recipe from Andrey Zelenkov, chef of the Gashek gastro bistro.
1
Peel the pumpkin from the skin and seeds, separate 800 grams of pulp, and cut into even 'steaks' 1.5–2 cm thick.
- Pumpkin: 1400 g
2
Line a baking tray with parchment paper. Season the steaks with salt, pepper, and thyme, arrange them in a single layer on the tray, and bake in a preheated oven at 200 degrees for 25-30 minutes. They should become tender and caramelize but not fall apart.
- Salt: 20 g
- Thyme: 4 g
3
Prepare the sauce. Cut the remaining pumpkin into small pieces. Dice the onion, peel and core the pears, and slice them.
4
Heat some vegetable oil in a pan, add onion and lime leaves, and sauté lightly. Then add pumpkin and pear. Fry until the pear and pumpkin are golden brown.
- Vegetable oil: 40 ml
- Onion: 80 g
- Conference pears: 60 g
- Pumpkin: 1400 g
- Kaffir lime leaves: 2 pieces
5
Add broth and bring to a boil. Add coconut milk and let it reduce a bit. Transfer everything to a blender, remove lime leaves and blend until smooth, then strain through a sieve for a completely smooth mixture. Add salt and pepper to taste.
- Vegetable broth: 400 ml
- Coconut milk: 80 ml
- Salt: 20 g
6
Prepare pesto. Blend arugula, spinach, pumpkin seeds (leave some for garnish), parmesan, grape seed oil, salt, lemon juice, and maple syrup.
- Rocket (arugula): 40 g
- Spinach: 45 g
- Pumpkin seeds (pepitas): 15 g
- Parmesan (Parmigiano Reggiano): 25 g
- Grapeseed oil: 30 ml
- Salt: 20 g
- Lemon juice: 25 ml
- Maple syrup: 7 ml
7
On the serving plate, spread some sauce, place the steaks on top, and add pesto and ricotta beside them. Sprinkle with seeds and serve.
- Ricotta cheese: 50 g
- Pumpkin seeds (pepitas): 15 g
