Roasted pumpkin with garlic, chorizo, pistachios and poached egg

A simple and delicious fall recipe!

Get an excellent knife and cut strips of pumpkin that you will place in an ovenproof dish with a drizzle of olive oil, a clove of garlic cut into small pieces, salt and pepper. Bake in your oven at 200°. When the pumpkin is almost cooked, add a few thin slices of chorizo ​​and put back in the oven for 10 minutes according to taste!

Put the water to heat in a saucepan with a little salt and white vinegar. When the water is simmering, break your egg over the water and wait 4/5 minutes for a white film to form around the yolk. Take the egg out.

On a plate, place your pumpkin, your chorizo, the egg then sprinkle with pistachios!

At the table!

Utensils made in Europe for this recipe:

• an Arvern cutting board La Planche Française
• a 20cm Valira chef's knife
• a roasting dish from Buyer
• a saucepan with Batell lid