Method

1. In a rubber seal jar combine 750ml of grappa with 200g of chopped hazelnuts. Shake and let it steep for at least 2 weeks shaking the mixture occasionally
2. Using a coffee filter, strain the liquid to remove any sediment
3. In a food processor add 75g gluten free plain flour, 75g cornmeal flour, 35g caster sugar and 50g butter and mix, or crumb by hand
4. Beat the egg and pour in then bring together into a ball
5. Roll out between lightly floured greaseproof, blast chill or put in the fridge until hardened, remove, then cut a base and sides and form into a greased circular mould, sealing the joints
6. Dice the pumpkin and squash and roast at 180°C/350°F/Gas Mark 4 in butter and sugar for 15 minutes
7. Puree half the mix
8. Spoon the pumpkin and squash and puree into the pastry case, then bake at 180°C/350°F/Gas Mark 4 for 18 minutes
9. Add 150g sugar, 75ml water and a pinch of cream of tartar to a pan and heat to hard ball stage (121°C), brushing any sugar off the side of the pan with water. Meanwhile, before the sugar reaches hard ball, begin to whisk 75g of egg whites
10. Whilst whisking on a slower setting pour the sugar in a steady stream down the side of the bowl of whisked egg white. Continue to whisk and increase the speed until the mix is firm, adding the chopped sage at the end
11. To make the syrup place 75g brown sugar, ¼ tsp cinnamon and 75ml water in a pan. Cook down to a syrup and stir in 20ml of Grappa. Cook down further to thicken if required
12. Spoon the meringue mix into a piping bag and pipe on, or use a spatula to add the meringue to the top of the pastry and grill under a low heat until browned on top
13. Drizzle the syrup on the plate, then place on the crostatina
14. Garnish with roasted hazelnuts, dried cranberries and mint leaves. Serve.