Proceed first with the preparation of the orange sauce: cut the oranges into cubes, pour them into a saucepan and pour in the pumpkin, salt and a drizzle of oil.
Cook over a low flame for 20 minutes, strain and obtain a thick juice.
Whip the robiola cheese with the cream to obtain a light mousse.
Preheat the oven with the bbq grill at level 1 for about 9 minutes at a temperature of 250°.
Cut the endive in half and cook it on the bbq grill 3 minutes per side.
Place the endive on the plate, dress with the orange sauce, clumps of Robiola cheese and pistachio grains.
THYME BEEF TENDERLOIN WITH GRILLED VEGETABLES AND PARSLEY GREEN SAUCE
PINEAPPLE WITH CRUMBLE AND SALTED CARAMEL
CHRISTMAS HOLIDAY MENU
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Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy
Phone +39 0522 821 1 Fax +39 0522 821 452 Email [email protected]
