Grilled pumpkin | Burrata | Pesto
2 persons | Vegetables, Shichirin, Vegetables and side dishes | Vegetarian | Side dish, Appetizer
Prep time
15 MIN
15 MIN
Cook time
30 MIN
30 MIN
Total time
45 MIN
45 MIN
Prep time
- Light a medium amount of Binchotan, open the sliders of the Shichirin two-thirds and let it get to temperature well. When the Shichirin is up to temperature, place the grill.
Preparation
- Cut half the pumpkin into slices. Place on the grill and grill for about 10 - 15 minutes while turning regularly.
- Meanwhile, make the pesto. Peel and finely chop the garlic. Grate the lemon and Parmesan cheese and put this together with the garlic, juice of the lemon, basil, pine nuts and olive oil in a mortar or food processor and grind finely. Add pepper and salt to taste. Is the pesto a little too dry? Then add some more olive oil.
- Remove the pumpkin from the Shichirin and place on a plate. Slice open the burrata and spread the pesto over the plate and finish with the burrata and extra pine nuts. Season with salt, pepper and olive oil if desired.
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Ingredients
- ½ bottle pumpkin
- bunch of basil
- 50 gr parmesan cheese
- 50 gr pine nuts + extra for sprinkling
- 3 tbsp extra virgin olive oil
- 1 garlic clove
- 1 lemon
- salt and pepper
- 1 bulb of burrata
- YAKINIKU Japanese Smoked Salt
- YAKINIKU Japanese Szechuan Pepper
Requirements
- Binchotan
- grater
- tweezer
- mortar or food processor
