Pumpkin Steak with Homemade Pesto and Ricotta
Main Dishes • Author's
Description
Recipe by Andrew Smith, chef at a popular American bistro.
Ingredients
- Pumpkin 50 oz
- Thyme 0 oz
- Vegetable Oil 0 fl oz
- Lemongrass 0 oz
- Onion 5 oz
- Conference Pear 0 oz
- Chicken Broth 15 fl oz
- Coconut Milk 5 fl oz
- Banana Leaves 2 pieces
- Salt 0 oz
- Arugula 0 oz
- Spinach 0 oz
- Shelled pumpkin seeds 0 oz
- Grapeseed Oil 0 fl oz
- Parmesan Cheese 0 oz
- Meyer Lemon Juice 0 fl oz
- Maple syrup 0 fl oz
- Ricotta cheese 0 oz
Step-by-Step Guide
Step 1
Peel the pumpkin, removing the skin and seeds, then separate 800 grams of flesh and cut it into even "steaks" that are 1.5 to 2 cm thick.
Step 2
Line a baking sheet with parchment paper. Season the steaks with salt and pepper, sprinkle with thyme, arrange them in a single layer on the baking sheet, and bake in a preheated oven at 390°F for 25–30 minutes. They should become tender and caramelized, but not fall apart.
Step 3
Prepare the sauce. Cut the remaining pumpkin into small pieces. Dice the onion, peel the pears, remove the seeds, and slice them into wedges.
Step 4
Heat a little vegetable oil in a skillet, add the onion and lime leaves, and sauté lightly. Then add the pumpkin and pear. Continue to sauté until the pear and pumpkin are golden brown.
Step 5
Add the broth and bring to a boil. Stir in the coconut milk and let it simmer for a while. Transfer everything to a blender, remove the lime leaves, and blend until smooth. Then strain through a sieve to achieve a completely smooth mixture. Add salt and pepper to taste.
Step 6
Prepare the pesto. Blend together arugula, spinach, pumpkin seeds (reserve a few for garnish), Parmesan cheese, grape seed oil, salt, lemon juice, and maple syrup.
Step 7
On serving plates, spread a little sauce, place the steaks on top, and add pesto and ricotta alongside. Sprinkle with seeds and serve.
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