Pumpkin sorrentinos with candied seeds. Santiago Cueva in Marking the Way
Marking the Path frames the work of Santiago Cueva, representing normalcy in the kitchen. This could be translated as approachability, warmth, slow cooking, and unhurried stews, but above all, common sense.
It's a restaurant of everyday life, with a daily lunch menu, a menu featuring locally sourced ingredients throughout the day, and a unique offering. The finishing touch is the bread they bake in-house, served with a touch of chili pepper instead of more common carbohydrates (potatoes, corn, yucca, rice...). The food is delicious and different.
Ingredients for sorrentinos
- 200 g of wheat flour.
- 190 g of wheat semolina.
- 4 eggs.
- 8 g of olive oil.
- 5 g of fine salt.
- 1 kg of pumpkin.
- 5 g of fine salt.
- 5 g of honey.
- 5 g of butter.
Ingredients for candied sunflower seeds
- 980g of sunflower seeds.
- 496 g of white sugar.
- 15 g of fine salt.
- 196 g of water.
Ingredients for pumpkin sorrentinos with candied seeds
- 5 pumpkin sorrentinos.
- 15g of blue cheese.
- 10g of candied sunflower seeds.
- 2 g of chives.
- 45g of hazelnut mantequilla.
- 1 g of sage.
- 150g of red wine.
- 1 g of fine salt.
- 2 g of sugar.
- 3 g of sherry vinegar.
Making Sorrentinos
- Peel the pumpkin and cut it into cubes. Season with salt, honey, and butter.
- Brown in the oven. Grind and form a paste.
- Prepare a dough with flour, semolina, egg and oil.
- Roll out the dough and fill with the pumpkin, shaping the sorrentinos. Set aside.
Preparation of candied sunflower seeds
- Make a syrup with sugar and water.
- When it reaches 115°C, add the nuts and stir vigorously.
- Season and set aside.
Making pumpkin sorrentinos
- Brown the butter in a saucepan, add sage, salt, sugar, and red wine. Reduce by half.
- Add the cooked sorrentinos. Boil for a little longer. Serve.
- Finish with the caramelized nuts, blue cheese, and fresh chives.
