Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Pumpkin and red onions with Pecorino Romano

11 September 2006
Pumpkin and red onions with Pecorino Romano

INGREDIENTS

(serves four)

Olive oil
1kg red onions stemmed and cut into crescent-moon wedges
150ml balsamic vinegar
Sea salt
1 medium pumpkin or butternut squash skin on cut into large wedges
Trevisseor chicory picked and washed
220g pecorino Romano shaved

METHOD

In a roasting tray heat the olive oil. When very hot carefully add the red onions and let them colour slightly. Add the balsamic and a good pinch of salt. Cover with foil and cook for about 30 minutes in a hot oven at full blast.

Heat a second roasting tray and add the pumpkin. Season with sea salt and olive oil and roast for about 20 minutes at the same oven temperature. This salad can be served hot or at room temperature.

Toss the chicory leaves pumpkin and red onions garnish with the pecorino. (Pine nuts make a good alternative to cheese for vegetarians who prefer not to eat dairy produce.)

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