Pudding pumpkin
This is a recipe that I had photographed some food for Alice 'time ago, has been used in combination with a guinea hen stuffed believe, but while the bird stuffed with mushrooms and prunes, as I recall, had left me lukewarm on the whole I really adore these flans.
Right now the color turmeric and then taste it I had been entranced by the texture and flavor, even if among pumpkin and ricotta, two ingredients that I love, I could even imagine. Recalling I modified the recipe a bit less Parmesan cheese and pumpkin steamed rather than baked and maybe I like them even more.
Excellent hot and cold, but be careful not to cook too much, otherwise they become dry.
Right now the color turmeric and then taste it I had been entranced by the texture and flavor, even if among pumpkin and ricotta, two ingredients that I love, I could even imagine. Recalling I modified the recipe a bit less Parmesan cheese and pumpkin steamed rather than baked and maybe I like them even more.
Excellent hot and cold, but be careful not to cook too much, otherwise they become dry.
ps For those who want to give it a try here is my portfolio
Pudding pumpkin
Ingredients for 10 muffins sformatini format:
400 g pumpkin
400 g ricotta vaccination
4 eggs
100 g Grana Padano
nutmeg q b
Salt q b
Cook the pumpkin steamed until it is tender. Frullatela, then add the ricotta, eggs, Grana Padano cheese, salt and some grated nutmeg. Grease the molds or use of single-portion cups and fill them with the mixture. Bake in water bath in oven at 170 degrees for 35 minutes.
Pudding pumpkin
Ingredients for 10 muffins sformatini format:
400 g pumpkin
400 g ricotta vaccination
4 eggs
100 g Grana Padano
nutmeg q b
Salt q b
Cook the pumpkin steamed until it is tender. Frullatela, then add the ricotta, eggs, Grana Padano cheese, salt and some grated nutmeg. Grease the molds or use of single-portion cups and fill them with the mixture. Bake in water bath in oven at 170 degrees for 35 minutes.
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