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Pumpkin Timbale with Walnut and Herb Sauce

di Academia Barilla

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Pumpkin Timbale with Walnut and Herb Sauce
1 hours



Ingredients for 4 people

7 ounces pumpkin
2 cups milk
3 tablespoons butter
1/3 cup all-purpose flour
3 eggs
3 1/2 ounces walnuts
1/3 cup parsley
1/2 cup extra virgin olive oil
3/4 cup Parmigiano Reggiano
nutmeg to taste
salt and pepper to taste

Preparation 40 minutes preparation + 25 minutes cooking
1. Peel the pumpkin, cut into approximately 3-inch cubes, put in a bowl, cover with plastic wrap, poke a few holes in the plastic wrap to let the steam escape and cook in a microwave oven for approximately 20 minutes or until the pumpkin can be pierced easily with the tip of a knife

2. Melt the butter in a small saucepan over medium heat, add the sifted flower and cook for one minute, stirring with a whisk

3. Add the milk in a thin stream, continuing to stir to prevent the formation of lumps

4. Bring to a boil and keep on the heat for a few minutes to make a Béchamel

5. Add the pumpkin to the Béchamel and blend with an immersion blender while adding the eggs, the grated Parmigiano and a pinch of grated nutmeg

6. Adjust for salt and pepper

7. Butter four ovenproof aluminum molds, pour the mixture into the molds and place the molds in a baking dish that holds enough water to come up just below half the height of the molds and bake in a 200° oven for about 20/30 minutes (""water bath"" technique)

8. Put the walnuts, parsley, extra virgin olive oil, a pinch of salt and a dash of pepper in a blender or food processor and make a pesto

9. When the timbales are cooked, let them rest for 5 minutes, remove them from the molds by overturning on a plate and sprinkle with the walnut pesto