(for 4 portions)
- ½ punnet Persinette Cress
- ½ punnet Adji Cress
- 4 butternut squash (small)
- 180g Gorgonzola cheese
- 2 tbsp water
- 1 tbsp olive oil
- 2 pinches salt
- Peel and cut the butternut squash into two, the first half would be the round base for roasting and the other half to make the tagliatelle.
- Deseed the round base, sear them face down in a hot non-stick frying pan with the olive oil.
- Once all nice and seared, finish the cooking process in an oven at 180℃ for 15 to 20 minutes.
- Cut the other halves of the sweet potatoes into thick slices of 1cm.
- Using a basic potato peeler, peel the sides of each piece to make the tagliatelle.
- Bring a pan of water with the pinch of salt to boil and blanch the tagliatelle for 30 seconds.
- Dice 90g of the Gorgonzola cheese and fold into the tagliatelle once cooked and drained.
- Serve them in the cavity of the other half roasted sweet potato and finish with the Persinette Cress and Adji Cress.
- To make the dressing simply melt gently together with the other 90g of gorgonzola with the two tablespoons of water.
- Pour the sauce at the bottom of each plate and add the roasted and filled squash on top.
We haven’t used any pepper in this recipe, Adji cress does have a peppery taste and work very well for this dish. Persinette Cress brings this delicate flavour of parsley and with its natural tenderness, it does really pair well.
Recipe: Franck Pontais
Say yes to the cress