Pumpkin secret with Torta del Casar cheese and meatballs
Empty out the pumpkins and discard the seeds. Cut the flesh into small pieces and set aside. Dry the pumpkin shells in the oven with a little water inside for 45 minutes at 100ºC / 212ºF and set aside.
Peel the onion and cut very finely. Sweat in a pan together with the pieces of pumpkin, the extra virgin olive oil, a little sugar and the butter. Season with salt and pepper, add the thyme and lavender flowers. Cover with water and simmer for about 30 minutes. Blend, strain and add salt to taste. Keep warm.
Just before serving, beat the cream until thick.
Mix all the ingredients, season with salt and pepper and form into small balls. Dip into flour and boil. Set aside.
Queso Torta del Casar
While cold, dice and set aside for adding to the cream at the last minute.
Cut frozen slices of farmhouse bread into small cubes and sauté lightly in a non-stick pan with a little extra virgin olive oil. Set aside.
Fill the pumpkins with the cream of pumpkin, the small meatballs (6 per person), the cheese cubes, some beaten cream, a drop of extra virgin olive oil and a little Maldon salt. Serve the croutons separately, in small containers.
"This dish takes me back to my childhood. Pumpkin is a wonderful product and I add my personal touch with the Torta del Casar cheese served in cubes. Another option would be to leave the cheese whole and serve it in spoonfuls with the beaten cream."