1/2 pound of potatoes del bufete
1.2 lts olive oil
1 branch of thyme, a bay leaf and black pepper
1/2 kilo pumpkin
Apple cider vinegar
Green shoots of salad cut.
Peel the potatoes and cut them in buffet thick slices, place them in a dogfish with olive oil, herbs and half a teaspoon of black pepper grains. Confit over low heat about 40 minutes until the potatoes are cooked. Let cool in the same oil. Cut the pumpkin slices and Spread lightly with olive oil, place it in the oven at 200 degrees silver, until a point is cooked and crispy. Prepare the sauce with olive oil, apple cider vinegar, jam nuts and figs, all head to the blender. Mount the bottom plate putting green shoots of salad in the background, above a couple of slices of candied potato, pumpkin crisp and washed down with walnut sauce and figs.