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Shopping ListRecipe: Pumpkin Timbale with Walnut and Herb Sauce
Ingredients for 4 people
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- 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
Le Ricette
Pumpkin Timbale with Walnut and Herb Sauce
di Academia Barilla
PREPARATION TIME
65 min
65 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
Tags
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
Ingredients
Preparation 40 minutes preparation + 25 minutes cooking
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.
Melt the butter in a small saucepan over medium heat, add the sifted flower and cook for one minute, stirring with a whisk.
Add the milk in a thin stream, continuing to stir to prevent the formation of lumps. Bring to a boil and keep on the heat for a few minutes to make a Béchamel.
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. Adjust for salt and pepper.
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).
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.
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.
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