VEUVE CLICQUOT SOLAIRE TABLES, WITH IRENE BERNI
Irene Berni welcomes us to her Bed & Breakfast in Tuscany, more precisely in Florence, to introduce us to her Solar Table! With a keen sense of detail, a sensitivity for natural materials, and an attraction to plants, Irene's composition depicts an ode to emotion and invites us to celebrate the beauty that resides only in the small things!
For the occasion, Irene Berni invites you to discover his favorite recipe for the end of year celebrations: "My baked butternut".
My baked butternut
Ready to take notes?
Discover the recipe below!
- 1 butternut squash
- 180g olive oil, plus more for drizzle
- 1 big garlic
- 1 lemon, rind peeled into strips
- 30g toasted mixed seeds
- 30g nuts toasted coarsely cut
- 40g Gorgonzola
- 30g mascarpone
- 70g feta cheese
- 100g Greek yogurt
1 - Preheat the oven to 180 degree.
2 - Cut butternut squash, remove seeds and drizzle with olive oil. Season with salt and pepper.
3 - Use a pan covered with baking paper to roast them with 2 halved garlics in oven until golden brown for about 25 minutes flipping squash halfway.
4 - Garlic are ready when the cloves are lightly browned and feel soft when pressed.
5 - Combine the cheeses and create a single cream smear it on a serving dish and haphazardly place squash atop.
6 - Remove the roasted garlic cloves out of their skins and build the dish with garlics and roasted elements ( nuts and seeds).
7 - Garnish with sea salt, black pepper, fresh lemon zest.