PREPARATION
1. In a large bowl, toss pumpkin chunks with a generous pinch of salt.
2. In a dutch oven or other heavy-bottomed pot, heat the olive oil with the fennel seed, chili, garlic cloves and sage over low-medium heat until it starts to fizzle and smell lovely. Remove the garlic and sage before they start to intensely brown.
3. Add the pumpkin to the pot and stir to evenly distribute the seasoned oil. Add 2 tbsp of water and cover with parchment paper, which will trap enough steam to soften the squash and allow some reduction. Set on medium heat for 35-45 minutes, stirring often to make sure the bottom isn’t burning.
4. Once the chunks have broken down and melded into a sweet and soft albeit bumpy purée, turn off the heat, taste and adjust seasoning as needed. You can leave the texture ‘organic’ or smooth with an immersion blender. Allow to cool fully.
5. Drain olives. Roughly chop and toss with picked marjoram leaves and ground black pepper.
6. Crumble or thinly slice robiola and set aside.
ASSEMBLY
1. Brush the inside of a 6” or 8" bowl, cake tin or loaf pan with olive oil and line with strips of parchment paper, leaving a few inches of overhang for later. Brush with oil.
2. Cover the greased interior of the bowl with a layer of radicchio leaves. Save a few for decoration.
3. Add a scoop of pumpkin to the bowl and flatten its horizon. Add a layer of chopped olives, followed by a layer of robiola. Repeat until the bowl is filled.
4. Cover the exposed filling with your extra lining, or with extra radicchio leaves. Set in the fridge for several hours or overnight to firm.
5. To serve, hold a plate up to the bowl’s opening and flip. Lift the bowl, gently pulling down the parchment tabs if you need to encourage the inversion. Remove the parchment paper and adorn with radicchio leaves and prosciutto as you wish.
6. Season with a sprinkle of salt, freshly cracked black pepper and a drizzle of olive oil. Serve cold or at room temperature with crackers, bread or radicchio leaves to dip.
