Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 150 minuti |
Ingredients
| 200 g | semolina |
| 300 g | pumpkin |
| 750 mL | partly skimmed milk Sterilgarda |
| 70 g | butter |
| 70 g | grated cheese |
| 1 | egg yolk |
| q.b. | salt |
| q.b. | nutmeg |
Prepare this recipe with:
Preparation
- Peel the pumpkin and cut it into regular pieces; cook in the oven at 200° covered with tin foil for about 1 hour and a half; once cooked and cooled, mash it with a potato masher.
- Pour the milk into a saucepan, add a pinch of salt, a grating of nutmeg and 50 g of butter; heat everything and once lukewarm add the semolina, diluting with a whisk.
- When it starts to thicken, mix and cook for 10/15 minutes.
- Combine the egg yolk and pumpkin and mix well.
- Spread the mixture between two sheets of baking paper, level it until it is about 1½ cm high and leave to cool.
- Grease a baking pan with butter.
- Using a glass or a pastry cutter, cut out circles from the dough and place them in the pan.
- Finish with flakes of butter and a generous sprinkling of grated cheese.
- Cook in a hot oven at 180° for half an hour and then for another 5 minutes with the grill function to obtain a golden gratin.
Put the rocket, almonds, oil, garlic and a little salt to taste in a blender. Chop everything. Boil water with coarse salt for the pasta. Cook the pasta ...
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