Pumpkin, almonds and three pepper dressing

Pumpkin, almonds and three pepper dressing

  • 40 min
  • 4 people
  • Easy
Recipe by

Federico Quaglia


  • 320 gr roasted turkey
  • 1 Mantova pumpkin (pumpkin with a smooth, sweet pulp)
  • Almonds
  • 0.5 lt almond milk
  • 10 gr corn starch
  • Garden cress sprouts
  • Pink, black and green peppercorns


Remove the outer peel of the pumpkin and dice. Brown the pumpkin in a sauté pan, making sure it's fully cooked.

Toast the peppercorns and set aside. Add the corn starch to the almond milk, bring to a boil and add the salt and peppercorns. Whisk the sauce once it’s cooled.

On a plate, arrange the pieces of roasted turkey, pumpkin cubes, sliced almonds and the garnish with the room-temperature pepper sauce.

Add cress sprouts for the final decoration.

Buon appetito ;-)

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