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