Herbed Caciotta Salad, marinated pumpkin and prunes, basil pesto

Rainbow of colours

Ingredients:

3 fresh plums
100g Caciotta Bigonda cheese

For the marinated pumpkin:
1 pumpkin
thyme (to taste)
rosemary (to taste)
salt (to taste)
extra virgin olive oil (to taste)

For the basil pesto:
fresh basil (to taste)
almonds (to taste)
extra virgin olive oil (to taste)
garlic (to taste)
coarse salt (to taste)

Duration

20 minutes
Difficulty

Easy

Grab a knife and..

Marinated Pumpkin :

Finely slice the pumpkin by hand or using a mandoline slicer. Marinate with extra virgin olive oil, sea salt, rosemary, and thyme. Set aside to absorb the flavors.

Basil Pesto:

Using a mortar and pestle, crush a small clove of garlic with a pinch of sea salt. Add almonds and continue to grind until roughly combined. Finally, incorporate fresh basil leaves and drizzle in extra virgin olive oil until you achieve a smooth, fragrant pesto.

Plating:

Thinly slice the Bigonda Caciotta and fresh prunes by hand or with a slicer.
On a serving plate, alternate layers of marinated pumpkin, prunes, and Caciotta in a circular pattern. Spoon the basil pesto into the center.

Garnish with a few fresh basil leaves and serve.

Discover the protagonist

Mountain Herbs Caciotta (Bigonda)
Mountain Herbs Caciotta (Bigonda)

Caciotta cheese produced exclusively with italian cow’s milk from short supply chain, salt, dried selection of mountain herbs and rennet.

Thanks to the carefully selected ingredients of the alpine territory, this cheese has a fresh and pleasant taste of aromatic herbs.

Aging

minimum 5 days

Wheels

0,6 kg or 3 kg

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