Peel the onion and chop it very finely, either with a mandolin or a vegetable peeler. Put it in a bowl of cold water to keep it smooth and soften its flavour.
Once you have the pumpkin slices, remove the skin and start removing strips with the vegetable peeler, so that they are thin and straight, like pappardelle. Crumble the fresh cheese you are going to use and add it to the bowl of pumpkin. Season with a little fine salt and some good extra virgin olive oil, mix well and leave to stand for a few minutes so that the salt softens the pumpkin a little before serving, it will still be crunchy.
Place the sprouts in a bowl, add the pumpkin and cheese, mix and then add the previously drained onion and mix again.
Plating:
Before serving the salad, add a pinch of freshly ground pepper, a few flakes of salt broken with your fingers, a few leaves of lemon verbena and, if necessary, a little more extra virgin olive oil. Serve with some breadsticks and bon appetit!
Ingredients
Instructions
Peel the onion and chop it very finely, either with a mandolin or a vegetable peeler. Put it in a bowl of cold water to keep it smooth and soften its flavour.
Once you have the pumpkin slices, remove the skin and start removing strips with the vegetable peeler, so that they are thin and straight, like pappardelle. Crumble the fresh cheese you are going to use and add it to the bowl of pumpkin. Season with a little fine salt and some good extra virgin olive oil, mix well and leave to stand for a few minutes so that the salt softens the pumpkin a little before serving, it will still be crunchy.
Place the sprouts in a bowl, add the pumpkin and cheese, mix and then add the previously drained onion and mix again.
Plating:
Before serving the salad, add a pinch of freshly ground pepper, a few flakes of salt broken with your fingers, a few leaves of lemon verbena and, if necessary, a little more extra virgin olive oil. Serve with some breadsticks and bon appetit!