Millet with pumpkin, sage and ricotta salata

Ingredients

For 1 serving

• Millet50 g
• Pumpkin200 g
• Fresh sage3 g
• Ricotta salata30 g
• Pumpkin seeds10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose

In season: September – December

Method

1. Rinse the millet in a sieve under running water until the water runs clear.
2. Put it in a small pan with about two and a half times its volume of water and a pinch of salt, bring to the boil, turn the heat to the minimum, cover and cook for 15 minutes without stirring, until the water is absorbed and the grains are plump; turn off the heat and leave it covered.
3. Meanwhile peel the pumpkin, remove the seeds and cut it into roughly 1.5 cm cubes.
4. Heat the extra virgin olive oil in a frying pan over medium heat with the sage leaves, add the pumpkin and a pinch of salt and cook for 12 minutes, stirring now and then and adding a splash of water if it sticks, until soft and golden at the edges.
5. Toast the pumpkin seeds in a dry small pan for 2 minutes, until they pop and puff up.
6. Fluff the millet with a fork, add it to the pumpkin and stir. Serve with the grated ricotta salata and the toasted pumpkin seeds.