UNIVERSITÀ DI CAMERINO CORSO DI LAUREA SCIENZE GASTRONOMICHE
“Non ci sono più le mezze stagioni”

Method
We heat the oven to 180 *C ventilated. In the meantime, wash the pumpkin well with water to remove impurities and earth. We cut the pumpkin obtaining 6 discs, removing the pulp and seeds that we keep aside. We cut the remaining pumpkin by dividing the peel, seeds and pulp. We put the skins and our discs in a pan, season them with salt, pepper, rosemary, bay leaf and a brush of oil and bake for 40 minutes. Cut the pumpkin pulp, onion and carrot into cubes and put it in a pan to stew (the finer we cut, the less it will have to cook). Let the onion and carrot peels dry in the oven (at the same temperature) together with the pumpkin seeds for 10 minutes, taking care to turn from time to time to let the water evaporate well. Pass the stewed pumpkin to the blender to obtain a homogeneous mixture, at this point add a white roux to thicken and obtain a cream. We peel a pomegranate, blend the grains and pass them through a sieve and bring them over low heat, adding the corn starch. We stir until it thickens. Use the same procedure with the cauliflower cooking water. Whip the acquafaba and add it to the truffle cream.
At this point we can assemble the dish: sprinkle some pomegranate reduction on the base, put the pumpkin disc on top with the onion and carrot powder. In the central hole we insert the pumpkin cream and the truffle cream, garnish the dish with the white truffle flakes, the crunchy baked peel and the pumpkin seeds.
Enjoy your meal!