Method

Peel the pumpkin and cut it into thin slices 3 to 4 mm thick. Place the pumpkin on an oven tray, taking care not to overlap the slices. Season with salt, sprinkle with oil, and add a pinch of pepper. Bake at 180°C for about 20 minutes. Clean the mushrooms with a damp cloth. In a frying pan, lightly brown the poached garlic, deglaze with wine and add the mushrooms. Add salt to taste. Cook over moderate heat for 5 to 8 minutes, just long enough for the mushrooms to soften. Chop the scamorza with a mixer or a knife. Compose the millefeuille: alternate a layer of pumpkin and stuff it with chanterelles, complete with a spoonful of béchamel and a pinch of smoked scamorza. Continue composing layers until you run out of raw material. Bake at 200°C in grill mode for 3 to 4 minutes, just long enough for the scamorza to melt.