For the dough:
300 g flour
3 eggs
1 tablespoon of olive oil
a pinch of salt
For the filling:
200 kg of pumpkin
80 g of grated Parmesan cheese
50 g cream
50 g of bread crumbs
2 eggs
nutmeg and salt to taste
for 27 hearts
300 g flour
3 eggs
1 tablespoon of olive oil
a pinch of salt
For the filling:
200 kg of pumpkin
80 g of grated Parmesan cheese
50 g cream
50 g of bread crumbs
2 eggs
nutmeg and salt to taste
for 27 hearts
Clean the pumpkin, removing the seeds from the central part , cut into thick slices, wash and dry them, then put them to cook in the oven at 200 ° C for one hour.
When the pumpkin is cooked, remove the peel and pass the pulp through a strainer, collecting it in a bowl.
Add the eggs, cream, Parmesan cheese, bread crumbs, salt and nutmeg.Stir the mixture with a spoon and then let it rest for a few hours.
With flour, eggs, oil and a pinch of salt, prepare the dough and roll it out , not too thin. Cut into squares. Place in the center of each square a spoonful of filling, fold in on itself and cut with a heart shaped cookie-cutter .Press the edges with your fingers to make it adhere well.
Boil a pot of salted water, bring to a boil, pour the hearts (7/8 at a time) in the water to cook for seven or eight minutes.
No comments:
Post a Comment