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Grilled pumpkin, peppers,
bread, raisins and pine nuts
Serves 4
For the grilled pumpkin
For the pepper sauce
Preparation
Remove the cap and cut the pumpkin in half. Clean it removing the seeds and cut it into thin slices. Heat the grill well and cook each slice on both sides after glazing it with a little oil. Season with oil, salt, pepper, parsley and sage.
For the pepper sauce
In a saucepan, brown the chopped shallots in oil, add the aromatic bouquet and mix. Wash the peppers, cut them in half and remove the seeds. Cut them into small cubes and add them to the saucepan with the soffritto. Add a pinch of salt, pepper, then pour in the tomato puree and finish cooking, adding vegetable broth if necessary.
Remove the bouquet, then blend, emulsifying with oil and pass through a chinois. Season with salt and pepper.