Delica Pumpkin, Burrata and Gremolata Salad

Those of you who have been to our cooking school in the past couple of months will know how obsessed we are with these pumpkins. What makes these special Delica pumpkins so special is the dedication to flavour the family puts into growing them. The Zerbinati grow their pumpkins completely outdoors, watering them just enough, stressing the plant to build a concentration of flavour in the flesh.The pumpkins are then cured for thirty days, which allows the natural sugars to develop while drastically reducing the water content for denser, highly flavoured flesh. The sweetness of these pumpkins match beautifully with the bold flavours of the gremolata and the creaminess of the burrata. We hope you enjoy :) 

Ingredients for 6 people:

1 Delica Pumpkin (Natoora) 

3 Burrata (Natoora)

For the Gremolata:

Half a bunch of basil, ⅓ of Parsley, 1 big garlic clove finely chopped, two tablespoons of rinsed capers finely chopped, 4 big tablespoons of Taggiasca Olives (or Kalamata) roughly chopped, Olive Oil, Red Wine Vinegar, Salt and Pepper

 Method: 

Start by peeling and preparing your pumpkin. Put your whole pumpkin in a hot oven at 200 degrees for about 15 minutes to soften it slightly which will make it a lot easier to peel and cut into wedges. Drizzle Olive Oil on an oven tray and spread your pumpkin slices so that they are nicely spread out. Drizzle with olive oil and salt and add about half a cup of water to the oven tray which will help stop your pumpkin from drying. Roast about 200degrees for about 20/30mins until the pumpkin is cooked through and has a nice caramelized golden colour. 

For the Gremolata, finely chop all of your ingredients and mix in a bowl. Add a splash of Red Wine Vinegar and enough Olive Oil so that it becomes a bit of a sauce consistency. Season with salt and pepper. 

Drain your burrata from the liquid and leave them on a plate or in a colander for about 15mins before serving to get rid of any excess liquid 

To plate your salad, lay the pumpkin on a serving dish and top with your burrata and gremolata