Cook the beetroots in boiling water, peel them, whisk with salt and strain through a sieve. If necessary, thicken with dietary fibre.
Immerse the pumpkin pulp cut into small cubes in boiling water with plenty of sugar. Cook slightly, leaving well al dente. Drain, dry slightly and sprinkle with icing sugar. Dry in the oven.
Lay out the speck slices and place in the oven to crisp up. When cooked, drain the Bauletti® and cream with butter.
Serve the Bauletti® on the beetroot cream, sprinkle with candied pumpkin, finish with the crispy speck and thyme tops.
SUGGESTIONS
Pleasing to the taste is the light smokiness of the speck, which goes very well with the flavour of the “Taleggio DOP”. The sweetness of the pumpkin is balanced with the scent of the undergrowth, typical of the porcini mushroom, and the earthy appeal of the beetroot.
