Chef David Myers, the doyen of the kitchens at the Renaissance Downtown hotel, recently opened three outlets at the property, already the trending places to be.
Here, he shares a dish from the menu at Basta!, the restaurant best described as an urban interpretation of a Roman trattoria, Florentine steakhouse and Neapolitan pizzeria, reminiscent of David’s own travel memories from these regions.
The simple ingredients used here combine beautifully to make a dish that is so much more than the sum of its parts. Look for the freshest organic ingredients you can. Chef David grills the bread over a wood-fired grill – put at home, you could use a griddle or oven.
Serve with a simple salad and a cold glass of grapes for a perfect, easy and quick lunch.
Preparation time: 30 minutes
- 1 loaf of sourdough bread
- 2kg butternut squash
- 5 grammes red onion
- 50 grammes salted ricotta
- 2 ¼ tbsp. olive oil
- Aged balsamic vinegar
- A few sage leaves
- Salt and freshly ground pepper
- 1. Cut the butternut squash into cubes and chop the sage and onion. Season with salt and pepper then roast in the oven at 180C for 20 minutes
- 2. Remove from the oven and mash or chop the butternut mixture until it becomes paste-like.
- 3. Slice the bread, then grill it. Spread some of the pumpkin mixture on the bread, then grate the salted ricotta on top. Finish off by drizzling two nice spoons of aged balsamic vinegar on top
- 4. To serve, cut each slice into four pieces