truffled grilled pumpkin & peaches with pecorino

the transition from summer into fall is something that makes me so homey-feeling… though it’s got a twist: on the one side, you try to squeeze the most potential out of the summer finale and enjoy every second of sunshine and warmth – on the other side i already embrace the colder weather and the fog (frequent in zurich) and any possibility to weark heavy knit sweaters (and socks, and blankets, for that matter)! a dish that combines both, summer and fall? well, summery peaches and autumnal pumpkins make a great love affair, really. grill everything (another summer tradition), add a hint of truffle and mint, sprinkle with some salty, strong pecorino… and you’ve got september on a platter!

truffled grilled pumpkin & peaches with pecorino

ingredients:
1 piece pumpkin
1 courgette / zucchino
1 peach, cut in eighth
2 tbsp. olive oil
2 tbsp. butter
1 handful shaved pecorino
3 mint sprigs, leaves coarsely chopped
1 tbsp. truffle oil
1 tbsp. grape seed oil
1 orange, zest and juice
1 drop acacia honey
1 pinch chili flakes
1 tsp. pink pepper corns, freshly ground
1 tbsp. Maldon sea salt (or more to taste)

directions: 
if you have a grill: fire it up! if you don’t, well then simply preheat the oven to doo degrees c (or 400 degrees f) and turn the grill / upper heat function to full. line a baking sheet with parchment paper. slice the pumpkin very thinly (use a mandolin, if you prefer, and make sure your fingers are safe). same with the courgette (if you like slice it horizontally to get long shaves). cut the peach in eighth.
place the pumpkin and courgette on the baking sheet. drizzle with the olive oil and sprinkle with some maldon sea salt and the pink pepper corns. place in the oven, on the highest rack, and roast / grill for 20 minutes. 
in the meantime, heat the butter in a frying. fry and pan the peach pieces (the butter should be bubbly now with the juice and sugar of the peaches) until soft and caramellized. prepare the dressing: truffle oil, grape seed oil, orange zest and juice, honey, chili flakes, remaining pink pepper and maldon sea salt to taste. shave the pecorino cheese and finely chop the mint. when slightly charred, remove the pumpkin and courgette from the oven. let cool for a few minutes. then arrange on a plate, drizzle with the dressing and decorate with the peach pieces, pecorino shaves and mint. serve tepid.
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