Until not so long ago, when one spoke about the vegetarian restaurants in Florence, the stress was placed on the healthy properties of the food that was served in these restaurants, and never on the taste and quality of the food.

Luckily, things have changed a lot: nowadays the common conception is that a vegetarian restaurant such as ours is considered a compulsory stop in a delicious and colourful, healthy food journey, and an ally in the fight for environmental sustainability.

This also happens because every season determines, in every period of the year, the different fruits that we cultivate from the earth, in such a way that our menus are inspired directly by mother nature.

In this period of the year, Autumn, one of the most important vegetables is, without a doubt, the squash, which allows us to make healthy, tasty dishes. It has numerous properties: it’s rich in fibre, has very few calories and it is a very good remedy for anxiety and depression.

Ristorante bio firenze centro

At Il Desco Bistrot we use squash cultivated and harvested without pesticides and chemical products at our farm Podere La Croce to make a dish that we would like to teach you how to make today: Orecchiette with Squash, Rosemary and Burrata.

It is a very simple and tasty recipe, perfect for this time of year. As with all recipes, its success depends a lot on choosing excellent fresh ingredients, even better if farm to table.


Orecchiette with Squash, Rosemary and Burrata

Serves 6

Artisanal Orecchiette 480gr
1kg organic french pumpkin
2 sprigs of rosemary
2 cloves of Italian garlic
300gr burrata

How to make it!

The first thing to do is to crush the rosemary and garlic and then sauté for a few minutes with extra virgin olive oil in a big pan.
After peeling and dicing the pumpkin into 2cm cubes, put into the pan, add a pinch of salt and leave to cook for 10 minutes on a medium heat (cover the pan for the first 5 minutes).

Strain the Orecchiette “al dente” and sauté in the pan with the pumpkin in order to mix the flavours together.

Put the contents of the pan into a bowl, then add a spoon full of fresh burrata to the top of the pasta. Decorate the burrata with olive oil and raw basil and serve straight away.


For further info on the preparation of this recipe or for tasting our Orecchiette alla Zucca Gialla, write us or reserve reserve a table at our vegetarian restaurant in Florence!


ShareShare on Facebook0Share on Google+0Tweet about this on TwitterPin on Pinterest0Share on LinkedIn0Email this to someoneShare on Tumblr0