Oven-Roasted Pumpkin with Laumont Truffle Honey, Ricotta and Tartufata Cream, Green Beans, and Fennel Shavings

Oven-Roasted Pumpkin with Laumont Truffle Honey, Ricotta and Tartufata Cream, Green Beans, and Fennel Shavings
Cooking Time: 45 minutes
Recipe Category: Mediterranean Cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

A vegetable-based dish, balanced and aromatic, where oven-roasted pumpkin is gently glazed with Laumont truffle honey, enhancing its natural sweetness and providing depth.

The ricotta cream with Laumont tartufata adds freshness and silkiness, while the green beans add texture and the thin shavings of raw fennel provide a crunchy, anise-flavored counterpoint.

An elegant and contemporary recipe, ideal as a starter or a light main course, with the truffle acting as the common thread.

  • Keywords:
  • Roasted Pumpkin,
  • Laumont Truffle Honey,
  • Laumont Tartufata,
  • Plant-based Dish,
  • Ingredient-driven Cuisine
Nutritional Values for Roasted Pumpkin with Truffle Honey
  • Calories: ~380 kcal
  • Protein: ~12 g
  • Carbohydrates: ~32 g
  • Fat: ~22 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the Roasted Pumpkin

For the pumpkin:
800 g pumpkin, peeled and cut into wedges
Laumont truffle honey
Extra virgin olive oil
Fine salt
Black pepper
For the ricotta and tartufata cream:
250 g ricotta cheese
50 g Laumont tartufata
Extra virgin olive oil
Fine salt
Black pepper
For the vegetables:
200 g green beans
1 fennel bulb
Juice of ½ lemon
Extra virgin olive oil
Fine salt

Step-by-step instructions to prepare the Oven-Roasted Pumpkin with Laumont Truffle Honey, Ricotta and Tartufata Cream, Green Beans, and Fennel Shavings.

  1. Roast the pumpkin
    Arrange the pumpkin wedges on a baking tray. Season with salt and pepper and drizzle with a thread of extra virgin olive oil. Roast in a preheated oven at 180°C for 35–40 minutes, until tender and lightly golden. During the final minutes of cooking, brush the pumpkin with Laumont truffle honey and return to the oven to allow it to glaze and gently caramelize. Keep warm.
  2. Prepare the ricotta and tartufata cream
    Place the ricotta in a bowl. Add the 50 g of Laumont tartufata. Work the mixture with a whisk or spatula, adding a small drizzle of extra virgin olive oil until you achieve a creamy and silky texture. Adjust salt and pepper and set aside.
  3. Prepare the round green beans
    Clean the green beans and blanch them in boiling salted water for 2–3 minutes. Cool immediately in ice water and drain well. Sauté briefly with a little extra virgin olive oil just before assembly.
  4. Prepare the fennel
    Clean the fennel and slice it very thinly using a mandoline or a meat slicer. Immediately place the shavings in a container with cold water and the juice of half a lemon to prevent oxidation and maintain their color and crunchy texture. Keep chilled until assembly. Drain well before plating.
  5. Assembly and presentation
    Spread a base of the ricotta and Laumont tartufata cream on the plate. Place the roasted pumpkin glazed with Laumont truffle honey on top. Garnish with the sautéed green beans. Finish by lightly scattering the well-drained fennel shavings. Complete the dish with freshly ground black pepper and a few drops of extra virgin olive oil.

Total preparation time: 45 minutes

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