Favuzzi Magazine (English) November 2016 | Page 21

- 2 acorn squashes, cut in 2-mm slices
- 1 red onion, finely sliced
- 5 g dehydrated truffle slices
- 250 mL (1 cup) milk
- 250 mL (1 cup) 35% cooking cream
- 30 mL (2 tablespoons) Goccia di Sole olive oil
- 150 g grated Emmentaler cheese
- Porcini and Salt seasoning, to taste

ACORN SQUASH AND
RED ONION GRATIN
SERVES 4
PREPARATION TIME - 15 MINUTES
COOKING TIME - 45 MINUTES
PREHEAT THE OVEN TO 180°C (350°F).
REHYDRATE THE TRUFFLE SLICES IN A BIT OF WATER
FOR A FEW MINUTES.
COMBINE THE SQUASH AND RED ONION IN A BOWL.
ADD THE CREAM, MILK AND OIL, THEN SEASON WITH
SALT AND PEPPER.

MOL01

EXTRA-VIRGIN
OLIVE OIL
GOCCIA DI SOLE
500 ML

TRANSFER TO AN OVEN-SAFE DISH AND COVER WITH
THE TRUFFLE SLICES AND CHEESE. SPRINKLE WITH
PORCINI SALT AND BAKE FOR 45 MINUTES.
JUST BEFORE SERVING, GARNISH WITH A MIX OF
FRESH HERBS (PARSLEY, CHERVIL, DILL AND CHIVES).

FA36

PORCINI AND SALT
FAVUZZI
100 G

FAVUZ Z I.CO M / NOVE M B ER 2 0 1 6 / PAG E 2 1