Calabaza con Sobrasada

Roasted Delicata squash, Mallorcan pork sausage, hazelnuts, Mahón cheese, honey

Final Plating

Cutting thickness of Delicata Squash

Pre-roasted Delicata Squash

All Delivery Plating (including "Tres Tapas")

Server Description

Total comfort food. Everything you want in a fall / winter dish. Sobrasada is a soft, crumbled pork sausage with a slight kick, and it balances the roasted squash and honey. The hazelnuts add great texture.

pronunciation

KA LA BAH SAH - KONE - SO BRA SADA

runner description

Delicata Squash with hazelnuts and sobrasada

Line up notes

One of our favorite fall and winter dishes celebrating some of the best ingredients from the island of Menorca (in the Balearic islands) including Mahón Cheese - named for the capital of the island - a fresh cow milk cheese, covered with pimentón and cured for 12 months. Sobrasada, a soft pork sausage that has been cooked at low heat, is crumbled on top of the squash. A drizzle of honey on top prvides a note of sweetness to counterbalance the rich Sobrasada.

Hazelnut Allergy ! Please remind guests.

allergies

Dairy

–

Nut

–

ingredients

• 168g / 6-6.5 oz roasted Delicata squash
• 15g Extra-virgin olive oil
• Kosher salt
• 20g / 2T toasted hazelnuts, coarsely chopped
• 20g / 1 tbsp rendered Sobrasada
• 28g Aged Mahón cheese
• 10g / 1 t honey
• 2g Lemon juice
• 2g Maldon salt
• less 1g finely minced chives

sourcing

PREP recipe 1

PREP recipe 2

PREP recipe 3

PREP recipe 4

procedure

Preheat the oven to 450ºF.

Before Service:

1. Heat a small sauce pot over medium-high heat. Add the Sobrasada and cook, stirring and breaking the sausage into small bits, until the fat renders and the sausage sizzles and browns a bit, about 2 minutes. (This can be done in small batches before service).

2. Trim & seed the Delicata squash. Cut into 1" rounds. Toss with extra virgin olive oil, kosher salt, and black pepper. Roast directly on sheet trays (no parchment) in an even layer (do not crowd pans) until golden brown & tender but not falling apart. Reserve for service.

3. Fry peeled hazelnuts until golden brown and season with a little salt, reserve.

‍

To order:

1. Reheat the squash in the oven.
2. Arrange the squash on a serving plate.
3. Top with the hot Sobrasada and rendered fat.
4. Scatter the hazelnuts on top.
5. Grate the cheese directly on top using a peeler.
6. Drizzle with the honey, a squeeze of lemon, and a sprinkle of maldon salt.
7. Garnish with chopped chives.
8. Serve immediately.

critical control points

The squash should have a little color on its sides, be tender, but not falling apart.

Don't overcook the Sobrasada. It burns very quickly. Store the crumbled, cooked Sobrasada in its fat, in a bain, in a warm spot for service.

Only render enough Sobrasada for a single day.

‍

PACKAGING

Plateware

No items found.