Peel the pumpkin and cut into slices about two centimeters thick. Put the butter in the frying pan and fry the pieces of pumpkin slowly on both sides at a low temperature. Add the garlic and star anise and continue to fry, allowing some roasting to take place. The squash should not become too soft, but should still have a tiny bit of bite. Season with a tiny bit of sea salt, a pinch of sugar, ground coriander, white pepper and a few dashes of white balsamic vinegar. Place the squash pieces on the spot on the prepared plates.
Add the butter and olive oil to the frying pan of the pumpkin form and get hot. Carefully roast the sage leaves in it, turning them several times to the other side. They must not get too dark or they will taste bitter. Remove the sage leaves from the roasting pan and dry them with kitchen roll. Extinguish the “gravy” with chicken stock and pour through a sieve on the spot. Whisk briefly with a hand blender and season with a few dashes of white balsamic vinegar and a smidge of sea salt and black pepper. Pour the stock over the roasted pumpkin form.
Beat the butter until hearty and creamy, then add the first egg and beat the mixture repeatedly until smooth. Dust a pinch of flour over the top, add the second egg and beat repeatedly until smooth. Dust with another pinch of flour and add the durum wheat semolina. Stir until smooth, sprinkle with a little sea salt, white pepper and fresh
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