Gourmet Butternut Panzerotti, Blue Cheese And Walnuts

Looking for a yummy plant based dish that is easy to prepare?  Look no further than this delicious pockets of butternut-filled pasta in a creamy blue cheese sauce, served with a walnut crumb. This recipe is courtesy of Slow In The City’s,  The Course.

The butternut panzerotti, though somewhat time-consuming to prepare, is sure to wow your guests. If you have an upcoming occasion when you really need to pull out all the stops, this is the recipe for your dinner table.

Different elements to this butternut based dish

1. Butternut panzerotti and blue cheese sauce 420g
2. Roast butternut 30g
3. Walnut crumb 15g
4. Truffle oil 5ml
5. Micro herbs
6. Crostini Ciabatta

Note: the ciabatta needs to be frozen beforehand.

Ingredients

Blue Cheese sauce

• 200g béchamel sauce (freshly prepared)
• 60g grated white cheddar
• 40g grated parmesan
• 30g grated gruyere
• 210ml cream
• 0,3mg cayenne pepper
• 0,3mg nutmeg
• 0,5g salt
• 0,1mg white pepper
• 128g laughing cow bell wedge
• 70g blue cheese wedge
• 1 Bay leaf

Roast butternut

• 1Tbsp oil
• 5g Cinnamon
• 500g Butternut slices
• 40g Brown sugar

Crostini

• Ciabatta roll long and rectangular
• Olive oil 100ml
• Basil pesto 80g
• Salt coarse sprinkle on each piece
• Coarse black pepper sprinkle on each piece
• Parmesan grated 80g

Method of preparation:

For the Béchamel:

1. In a saucepan, heat oil. When hot, slowly add flour and stir to form a roux.
2. Slowly add room temperature milk (a little at a time) stirring continuously to avoid lumps. Add the bay leaf and allow to flavour.
3. Continue adding milk until all has been added and allow to thicken, stirring continuously to avoid it sticking to the bottom of the pan.
4. Once the Béchamel is ready, add the grated white cheddar, grated parmesan and grated Gruyere. Stir until all the cheese has melted .
5. Add the cayenne pepper and nutmeg in a tiny pinch.
6. Add the cream and stir everything.
7. Add the laughing cow and blue cheese and stir .
8. Season with salt and coarse black pepper .

For the butternut

1. Cut the butternut in half and then into slices. Remove the seeds and leave the skin on.
2. Place some oil on the butternut and then move it to the grill. Leave it until it develops grill marks.
3. Place it in a bain marie and add more oil. Add the brown sugar, cinnamon and salt.
4. Roast the butternut until tender.

For the crostini 

1. Remove the frozen ciabatta from the freezer. Slice it into thin pieces.
2. Brush each long thin ciabatta with olive oil, basil pesto, crumbled parmesan, salt and coarse black pepper
3. Place under the grill in the oven and toast until crisp

How to plate this dish:

• The blue cheese sauce must be mixed with the butternut panzerotti so that the panzerotti is completely coated with sauce
• They must be plated and more sauce must be added on top
• The butternut must be added
• Next drizzle over the truffle oil
• Top with micro herbs
• The crostini ciabatta must be placed across and over the side of the dish

Enjoy

Happy cooking! Want to see the rest of the menu at The Course? Click on the link to view.

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