500 g of pumpkin puree
20 ml of olive oil
10 g of chopped parsley
1 strand of white truffle oil
500 ml of fresh cream
250 g of grated Parmesan cheese
Salt and black pepper to taste
500 g of pumpkin puree
20 ml of olive oil
10 g of chopped parsley
1 strand of white truffle oil
500 ml of fresh cream
250 g of grated Parmesan cheese
Salt and black pepper to taste
Cut the pumpkin into thin strips with a cold food processor
Stack the strips and, using a knife, cut into 6 cm wide pieces. Reserve
Heat the cream and Parmesan cheese over low heat
When the cheese is melted, remove from heat and blend in a mixer
Cool and reserve
In a hot skillet, sauté the pumpkin with olive oil
Add the parsley and truffle oil
Transfer to a plate, add the Parmesan cream, and serve.
