Pumpkin with bitter almond cookies is a traditional combination originating from Lombardy in Northern Italy. It’s usually wrapped into pasta and paired with sage beurre noisette and quince or pear mustard. This is my low-carb variation of that traditional Italian treat.
Steam pumpkin until soft. Mash and taste with quince mustard and fleur de sel.
Roast pumpkin dices in olive oil until crisp and golden on the outside and soft on the inside. Add amaretto, carefully ignite it and allow the flame to burn itself out. Taste with fleur de sel.
Melt butter with sage leaves on low heat until the butterfat sinks to the bottom and starts to brown and the herbs turn crisp. Taste with fleur de sel.
Assemble by arranging roasted pumpkin on the mash. Sprinkle with amaretti crumbles and drizzle with brown sage butter. Decorate with sage leaves and chrysanthemum petals.
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