Open pumpkin ravioli with Achelse blue crumble, parsley sauce and Yka leaves
Wild Cooking recipe - Winter Edition 2021
Recipe for 4 persons
Preparation time: 30 minutes
Techniques: cooking, stewing, tartare, raw, sauce
Plate: Wild Moon large ceramic flat plate
Recommended drink: Cuvée Pure Red – Wine castle Vandeurzen, Belgium
- Small straight tube pumpkin
- Curly parsley bunch
- 1 shallot
- 120 g Achel blue cheese
- Table spoon of Iluigi olive oil
- Cup of Yka leaves - Koppert Cress
- Foeil powder Verstegen
- black pepper Verstegen
- coarse sea salt Verstegen
Take a piece of pumpkin and peel it. Using a mandolin, make fine long strips of about 14 cm by 4 cm, 3 per person. Finely chop the less beautiful pumpkin pieces into a tartare. Also peel and finely chop the shallot. Simmer shallot and pumpkin tartare now gently with a dash of olive oil without coloring. Season well with black pepper, sea salt and some mace powder. Now chop a branch of curly parsley and mix into the tartare.
Briefly cook the 12 slices of pumpkin in boiling water with sea salt (about 30 seconds) and transfer to a towel or kitchen paper.
Wash a handful of curly parsley and drop briefly into the warm cooking water from the pumpkin. Let it boil for a while and scoop out with the help of a slotted spoon.
Mix the parsley with a good splash of cooking water and olive oil. Good seasoning with sea salt and black pepper. You now get a spicy smooth green sauce.
Preheat plates. Put together 3 raviolis on each plate by filling each pumpkin belt with a spoonful of warm tartare. Now spread some green sauce over the plates, crumble some blue cheese, drizzle some olive oil and finish with the Yka leafs.