Recipes

Pumpkin Spread with Mandarin Infused EVOO

It’s pretty tiny, but don't be fooled: its flavor is an explosion of 100% vegetarian goodness with Mediterranean accents that culminate in the beautiful...

Extra Virgin Olive Oil - Everyday Kitchen

Ingredients

Serves: 4

2 large dried tomatoes
1/2 cup stale bread
1 cup pumpkin pulp
2 finely chopped caper fruits for the preparation plus 4 whole ones for decoration
1.5 tablespoons of unpeeled, finely chopped almonds – plus 4 whole fruits for decoration
2 ¼ teaspoon green part of finely chopped spring onion
1.5 teaspoons Vignoli Extra Virgin Olive Oil – Everyday Kitchen
Salt to taste.
Freshly ground black pepper to taste
Vignoli Mandarin Infused Extra Virgin Olive Oil to taste

2 large dried tomatoes
40 gr stale bread
100 gr pumpkin pulp
2 finely chopped caper fruits for the preparation plus 4 whole ones for decoration
10 gr of unpeeled, finely chopped almonds – plus 4 whole fruits for decoration
3 gr green part of finely chopped spring onion
1.5 cucchiaini Vignoli Extra Virgin Olive Oil – Everyday Kitchen Salt to taste.
Freshly ground black pepper to taste
Vignoli Mandarin Infused Extra Virgin Olive Oil to taste

Directions

Fill a small bowl with hot but not boiling water, dip the sun-dried tomatoes and let them sit for 30 minutes to 1 hour (or until soft). Drain them, dry them with kitchen paper and chop them finely with a knife.
Break the bread into large pieces, place it in a bowl and wet it thoroughly with cold water. Let it sit for 15 minutes.
Meanwhile, cut the pumpkin pulp into very thin slices.
Heat a large non-stick pan over high heat, then reduce the heat to medium intensity.
Cook the pumpkin slices 3 minutes on each side or until lightly toasted and soft but still slightly crunchy. Remove from the heat, allow to cool, then finely chop with a sharp knife.
Drain the bread, squeeze it gently to remove the water, then chop it too.
In a medium bowl, combine the dried tomatoes, bread, pumpkin, capers, the green part of the spring onion and the almonds. Mix carefully.
Season with Vignoli Extra Virgin Olive Oil – Everyday Kitchen, salt and pepper and mix again. The mixture should be soft but not soft or wet.
Leave to rest for 10 minutes.
Place a 2 inches diameter cookie cutter ring in a saucer and fill it with ¼ of the preparation. Compact well with the back of a teaspoon or with a canapé mold and remove the ring. Proceed in the same way for the remaining three portions.
Perfume the spread with a few drops of Vignoli Mandarin Infused Extra Virgin Olive Oil and decorate with the remaining caper fruits and almonds before serving.

Fill a small bowl with hot but not boiling water, dip the sun-dried tomatoes and let them sit for 30 minutes to 1 hour (or until soft). Drain them, dry them with kitchen paper and chop them finely with a knife.
Break the bread into large pieces, place it in a bowl and wet it thoroughly with cold water. Let it sit for 15 minutes.
Meanwhile, cut the pumpkin pulp into very thin slices.
Heat a large non-stick pan over high heat, then reduce the heat to medium intensity.
Cook the pumpkin slices 3 minutes on each side or until lightly toasted and soft but still slightly crunchy. Remove from the heat, allow to cool, then finely chop with a sharp knife.
Drain the bread, squeeze it gently to remove the water, then chop it too. In a medium bowl, combine the dried tomatoes, bread, pumpkin, capers, the green part of the spring onion and the almonds. Mix carefully.
Season with Vignoli Extra Virgin Olive Oil – Everyday Kitchen, salt and pepper and mix again. The mixture should be soft but not soft or wet. Leave to rest for 10 minutes.
Place a 2-5 cm diameter cookie cutter ring in a saucer and fill it with ¼ of the preparation. Compact well with the back of a teaspoon or with a canapé mold and remove the ring. Proceed in the same way for the remaining three portions.
Perfume the spread with a few drops of Vignoli Mandarin Infused Extra Virgin Olive Oil and decorate with the remaining caper fruits and almonds before serving.