INGREDIENTS
1 Pumpkin
125 gr of Taleggio PDO Cream
1 handful of hazelnuts
salt q.s.
Oil q.s.
thyme
Marjoram
Preparation:
Preheat the oven to 250 ° C
Cut the Pumpkin into slices about 1 cm thick and clean from the seeds.
Roll out the baking paper, brush with oil and place the slices on the pan. Salt to taste.
Cook for approx. 15 min and when the pumpkin is golden, remove from the oven.
On top of each hot slice, add a teaspoon of Calzetti Taleggio cream.
Break the hazelnuts with a glass and sprinkle them on the pumpkin together with the thyme and marjoram.
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