Serves 6: 1 kg squash, 1 rosemary sprig, 200 g fresh 'Cremoro' cheese (or cream cheese), a few sprigs of chives, Moletto Integrale Extra-virgin olive oil, Moletto Balsamic Vinegar Old Botte 25, salt, pepper.
To prepare: Dice the squash and bake in the oven with the extra-virgin olive oil and rosemary. When cooked, remove the rosemary and roughly mash the squash with a fork. Salt and pepper to taste and drizzle over some extra-virgin olive oil.
Using a square biscuit cutter, position the squash mixture in the center of the serving plates. On top of each "square", place a quenelle of cream cheese. Season with fresh-ground pepper and a generous drizzling of extra-virgin olive oil. Add a few drops of Balsamic Vinegar Old Botte 25 and garnish with a sprig of chive.
Recommended wines:
Lison Classico Docg Lison
Colmello Bianco Igt Veneto Orientale