Autumn Flavours of South Tyrol

Autumn brings a bounty of delicious ingredients to our tables. Join us as we team up with Manuel to prepare regional specialities that perfectly capture the season's flavours. With his culinary expertise, he creates two mouthwatering dishes that truly reflect the essence of South Tyrol. Today, we'll be savouring a velvety pumpkin soup with scallops and "Kloazen" (pear flour) ravioli filled with goat's cheese.

Pumpkin Soup (serves 4)

• 1 Hokkaido pumpkin (approx. 600g)
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 1L vegetable stock
• 100ml double cream
• Salt, pepper and nutmeg to taste
• Optional: a splash of white wine

Method:

1. Halve the pumpkin, remove the seeds, and cut into cubes (the skin can be left on as it’s edible).
2. Peel and finely chop the onion and garlic.
3. Heat the Grapeseed Oil in a large pan, add the onion and garlic with a pinch of salt, and sauté until softened and translucent.
4. Add the pumpkin and deglaze the pan with a splash of white wine (optional). Then stir in the cream.
5. Pour in the vegetable stock and simmer for 45-60 minutes, or until the pumpkin is tender.
6. Blend the soup with a hand blender until smooth.
7. Season with salt, pepper, and nutmeg to taste.

Garnish:

• 4 scallops
• Pumpkin seeds
• Balsamic vinegar

Method:

1. Sear the scallops in a hot pan with a little oil for 1-2 minutes per side, until golden brown and cooked through.
2. Toast the pumpkin seeds in a dry pan until crisp.
3. Place a scallop in the centre of each bowl and pour over the soup.
4. Garnish with toasted pumpkin seeds and a drizzle of balsamic vinegar.

Tortelli with goat cheese filling (serves 4)

• 400g fresh goat cheese
• Zest of 1 lemon
• Freshly ground black pepper

Method:

1. Place the goat cheese in a bowl.
2. Add the lemon zest and black pepper, then mix well.

Pasta Dough:

• 150g “00” flour
• 50g semolina flour
• 100g pear flour (sieved)
• 2 egg yolks
• 2 whole eggs
• Olive oil
• Salt

Method:

1. Combine the “00” flour, semolina, and pear flour on a work surface.
2. Make a well in the centre and add the eggs, egg yolks, olive oil, and salt.
3. Slowly mix from the edges inwards, kneading until the dough is smooth and elastic.
4. Wrap the dough in cling film and let it rest for at least 30 minutes.
5. Roll out the dough and cut out small circles.
6. Fill each circle with the goat cheese filling and fold over to form a half-moon shape (mezzaluna).
7. Cook the mezzaluna for a few minutes in boiling salted water.
8. Toss the cooked mezzaluna in the prepared sauce.

Garnish:

• Fresh figs, sliced
• Caster sugar
• Butter

Method:

1. For the sauce: whisk together a little pasta water with a knob of butter.
2. Slice the figs.
3. Caramelise the fig slices in a pan with caster sugar and butter until softened and lightly golden.
4. Arrange the caramelised figs on a plate and top with the cooked Tortelli.