Manicotti with Pumpkin Puree, Applewood Smoked Bacon Lardons and Maytag Bleu Cheese
Traditional lardons are typically made from pork belly that has been salt cured and is similar to raw bacon before the smoking process. The term lends itself now days to refer to bacon or pork belly that has been cut from a slab in chunks rather that sliced or cut from sliced pieces.
Ingredients
- 8 Manicotti
- ½ lb slab bacon (cut in lardons)
- 2 Tbsp extra virgin olive oil
- ½ cup heavy cream
- 1 ea small pumpkin (seeded, roasted)
- TT thyme
- 6 oz Maytag bleu cheese
- 1 pinch cayenne
- TT salt and white pepper
- TT light brown sugar
- 1 Tbsp butter
Directions
Remove skin from pumpkin and puree with cream, sugar, a splash of water, butter, cayenne. Season to taste and set aside. Render bacon lardons until crispy then remove from fat and set aside. Brush manicotti with rendered fat and place in a baking dish topped with the Maytag cheese. Bake at 400°F for 15 minutes or until warmed through. Plate accordingly with other components and garnish with fresh thyme.
